- 1 Bresse chicken weighing 1.5 kg
- 25 cl of Yellow Wine
- 1/2 liter of fresh cream
- 20 g of butter
- fine salt and pepper
- 400 g of fresh morels or 200 g of dried morels
Choose a plump Bresse chicken, cut it into quarters. Season these pieces with fine salt and pepper, put them in a sauté pan and brown them in the butter.
Once the pieces have colored a little, remove the fat, add the morels, sweat with the chicken, deglaze with the yellow wine. Leave to cook with the lid on for a few minutes, put the crème fraîche on the pieces and cook for 30 to 40 minutes.
Adjust the seasoning, once cooked, remove the pieces and let reduce by the fire. In order to finish cooking do not cover. Serve in a timpani or on a dish. Put a drop of yellow wine on the chicken pieces when ready to serve