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Bresse Chicken Fricassée with Morel Mushrooms

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • 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.

Ingredients

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

Method

  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.

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Part of

Question from Mary Wilson
What stock cube brand would you recommend?
ckbk
updated 

Hi Mary - great question! We checked with Daniel Galmiche, another French chef whose books are on ckbk, and this is what Daniel advised: "Bocuse uses a stock cube for this version of the recipe, but he used fresh chicken stock in his original. The best chicken stock cube to use is Kallo – low salt and organic, it very good. Knorr is good too, but more salty, so be careful in that case, when reducing the sauce."

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