Chicken with Morels and White Wine

Nombre de convives

Difficulté

Easy

Temps de préparation

Budget

Low

Temps de cuisson

45 minutes

Chef

Ingrédients

4 nos Free-range chicken thighs
50g PLANTIN wild dried morels
40g + 10g Butter
2 Nos Shallots
4cl Cognac
14cl White wine
20cl Crème fraîche
Salt, pepper

Préparation

PREPARATION

Rehydrate the morels in a bowl of lukewarm water for 45 minutes.

Chop the shallots finely and melt them in 40g of butter until browned. After, add in the chicken thighs and brown it as well. When the thighs are browned, add in the Cognac* and flame the alcohol and reduce.

Add in the white wine and deglaze the pan, cover and simmer for about 20 minutes.

Meanwhile, dry the morels in a clean tea towel or between two sheets of absorbent paper. Sauté them for a few minutes in 10 g of butter, then add it into the chicken. Simmer on low for another 10 minutes

Season with salt and pepper. Arrange the chicken and mushrooms on a plate, with the remaining sauce in the pan, add in the crème fraîche and stir everything to bind. Spoon the sauce over the dish and serve.

* Alcohol abuse is dangerous for health. To consume with moderation