Bresse chicken with morel mushrooms recipe
- Cuisine: French
- Serves 2
10 g dried morels or 100 g fresh morels
10 baby carrots, peeled
20 g butter
2 breasts of corn-fed chicken
Salt and freshly ground black pepper
1 shallot, finely chopped
50 ml strong veal stock
2 tbsp cream
2 tbsp chopped parsley
Juice of 1/4 lemon
Place morels in a bowl and cover with luke-warm water. Stir to wash the grit off. Lift morels from water, discard dirty water and cover morels again with cold water.
Place baby carrots in a saucepan with a little water and cook until just done.
Heat the butter in a non-stick pan and brown chicken breasts on each side for
2 minutes. Season with salt and pepper. Transfer to a small oven dish and bake in the oven at 130°C for about 15 minutes.
Add shallots to frypan and stir for 1 minute. Add morels, season with salt and pepper and sweat for 5 minutes on medium heat. Add liquid from the morels and bring to a simmer.
Add the veal stock and 2 tbsp cream and simmer to evaporate half the liquid.
Add chicken and carrots to sauce. Baste chicken with the sauce for 30 seconds. Add the chopped parsley and lemon juice, stir and serve.
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