Bresse chicken with cream and morels
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1 Bresse chicken of 1.8 kg
100 g butter
1 onion, morels
2 cloves of garlic in a shirt
1 bouquet garni
20 cl of dry white wine
1 liter of cream
lemon juice, salt and pepper
Cut the chicken into 8 pieces, ie 2 thighs, 2 ribs, 2 fillets and 2 wings. Brown the pieces in butter. Salt and pepper enough. Meanwhile, cut the onion into 4 pieces, the morels and crush the garlic cloves in a shirt. Add it all to the chicken, not omitting the bouquet garni. Add salt and pepper.
Make sure that the pieces are lightly and evenly browned: to do this, allow about 6 minutes for each side. The pan still containing the chicken pieces, degrease the cooking base with the dry white wine. Reduce to low heat then add the cream. Cook for 25 to 30 minutes and remove the pieces. Pass the sauce through a fine Chinese and add a dash of lemon. Check and adjust the seasoning.
In the serving dish, arrange the pieces of chicken topped with the previously prepared sauce. Serve the poultry with a cup of vegetables