Photograph of the finished Poulet aux morilles

France · Gà om nấm morille kem

Poulet aux morilles

1 hr Hands-on time + 1 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 1.8 lb
  • Photograph of Dried Morille mushrooms Dried Morille mushrooms 2.8 oz
  • Photograph of Fresh cream Fresh cream 1 ⅔ cups
  • Photograph of White wine White wine 1 ⅓ cups
  • Photograph of Shallots Shallots 1.6
  • Photograph of Unsalted butter Unsalted butter 4.2 oz
  • Photograph of Flour Flour 1.4 oz
  • Photograph of Parsley Parsley 0.6 oz

Method

  1. 1 Soak dried morille mushrooms in warm water for 1 hour, then remove them and strain the soaking water through a cloth, as sand will always settle at the bottom.
  2. 2 Rinse each mushroom under running water because the morille's nest holds the soil very tightly.
  3. 3 Sear the chicken in butter for 6 minutes on each side, then remove and sauté the red onion and mushrooms for 6 minutes.
  4. 4 Sprinkle with flour and stir for 1 minute, then pour in the white wine and mushroom soaking water and simmer until reduced by half.
  5. 5 Add the chicken to the pan and simmer for 25 minutes, then pour in the cream and cook for another 6 minutes without boiling, and sprinkle with parsley.

With an appliance

  • Oven 55 min

    Replace the braising step in step 5: cover and braise the chicken with the mushroom broth on the middle rack of the oven at 180 degrees for 20 minutes; return the pot to the stovetop, pour in the cream and heat for 6 minutes without boiling.

Start cooking