Cuisses-de-poulet-aux-morilles-et-vin-blanc Chef Morel

Chicken thighs with morels and white wine

 Ingredients / for 6 people:

  • 6 chicken thighs
  • 125 Gr of dried morels - On sale here -
  • 70g butter
  • 2 shallots
  • 20 cl of fresh cream
  • 1 egg yolk
  • 20 cl of dry white wine
  • salt and pepper

Recipe :

1. In a container, rehydrate your morels in lukewarm water for 1h30, drain them gently and set aside.

2. Finely chop the shallots and melt them in 50g of butter for 5-10 minutes over medium heat in a large casserole dish.

3. Add the previously seasoned thighs to the casserole dish and brown them over medium heat for 5 to 10 minutes on each side.

4. Then add the white wine, scrape off the cooking juices well. Cover and simmer for about 30 minutes over medium heat.

5. Meanwhile, brown your morels in a pan over medium heat in 20g of butter, stirring frequently for about ten minutes.

6. Add the morels to the casserole after 30 minutes, mix, adjust the seasoning to taste and let everything simmer for another 5-10 minutes.

7.Cut off the heat, remove only the thighs and place them on plates, combine the sauce in the casserole with 20 cl of cream and the egg yolk, mix well and then coat everything on thighs.

Enjoy your food !

Back to blog