Poularde With Yellow Wine And Morels

Time	Servings	Difficulty
01:45	4	Medium

Introduction

To share

This recipe for chicken in yellow wine and morels is really delicious. I cooked it for the holidays and it was a great success. The chicken has a very tender flesh flavored with morels and cooking in yellow wine really does it justice. It’s super sweet, greedy and generous. The sauce was reduced and flavorful. To try urgently.

The extra thing:

This recipe can also work very well with a nice chicken instead of the pullet.

Ingredients

	The chicken
	1 pullet
	2 tbsp powdered morels (j’ai réduit 2 morilles déshydratées en poudre en les passant au mixer)
	120 g salted butter pommade
	The sauce
	20 cl yellow wine
	80 g dehydrated morels
	30 cl heavy cream
	2 tbsp sunflower oil
	2 tbsp salted butter
	200ml chicken stock

Instructions

1	Prepare the chicken Incorporate the morel powder into the salted butter while maintaining a so-called “ointment” texture. Then stuff the chicken. That is to say, you have to delicately slide the butter flavored with morels under the skin of the poultry. Truss the poultry with kitchen twine. Prepare the morels by rehydrating them. To book.
2	Poultry cooking Heat a casserole dish containing half the butter and the oil over medium heat. Arrange the poultry and brown it. Then discard the fat.
3	Pour in the yellow wine, broth and cream. Cover and simmer over medium/low heat for 1 hour and 15 minutes, basting regularly so that the poultry keeps its softness. When the chicken is cooked, remove it from the pan and keep it warm.
4	The sauce Take a little (about 2 tablespoons) of cooking juice from the casserole and pour it into a frying pan over high heat and cook the morels for 5 minutes maximum.
5	Then bring the casserole dish (containing the rest of the cooking juices) to high heat for 5 minutes maximum so that it thickens. Adjust seasoning.
6	To serve Cut the chicken by serving it on a base of sauce and surrounded by morels.