Poulet aux morilles

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.