Chicken in wine and morel sauce

Ingredients for 4 servings:

• 30 g morels, dried
• 4 chicken breast fillets
• salt and pepper
• 2 tbsp flour
• 2 shallots, finely diced
• 2 tbsp vegetable oil
• 30 g butter
• 400 ml wine (vin jaune from the Jura) or sherry, dry
• 200 ml chicken stock
• 200 ml crème fraîche

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 5 minutes

Chicken au vin jaune et aux morilles

Soak the morels in warm water for two hours. Season the chicken fillets with salt and pepper, and dust with flour. Heat the vegetable oil with 10g of butter and fry the fillets. Add the diced shallots and sauté briefly. Pour in the wine or sherry and reduce by half. Add the chicken stock and simmer, covered, for half an hour. Drain the morels and gently sauté in the remaining butter for ten minutes. Remove the chicken pieces from the sauce and keep warm. Add the morels’ soaking water to the sauce and reduce by half again. Strain through a sieve and heat with the crème fraîche. Season with salt and pepper and allow the morels to come to room temperature briefly. To serve, pour the sauce over the chicken fillets.