Bresse Chicken Fricassée with Morel Mushrooms

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in
My Best: Paul Bocuse

By Paul Bocuse

Published 2016

  • About

A real classic from the Rhone-Alps region. The poultry from Bresse has particularly well-flavored flesh. The mushroom season is the perfect time to try this dish.


  • 1 ounce (30 g) dried morel mushrooms
  • Scant ½ cup (


  1. Place the morel mushrooms in a bowl, cover them with hot water, and leave them to soak for 30 minutes. Drain them and cut them in half. Pour the Madeira into a saucepan and reduce it by half. Add the morel mushrooms and half a chicken stock cube. Cover with water, and leave to cook uncovered for 40 minutes over medium heat.