Bresse Chicken Fricassée with Morel Mushrooms

Name: Bresse Chicken Fricassée with Morel Mushrooms
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: French
Ingredients: 1 tablespoon flour; Salt; 1 pound 2 ounces (500 g) thick crème fraîche; 3 sprigs tarragon; 1 tablespoon softened butter; 6 small shallots; Scant ½ cup (100 ml) Madeira; 1 Bresse chicken, weighing 4 lb (1.8 kg), cut into 8 pieces; 3½ ounces (100 g) button mushrooms; Generous 2 cups (500 ml) white wine; 2½ chicken stock cubes; Scant ½ cup (100 ml) Noilly Prat; 1 ounce (30 g) dried morel mushrooms

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 (

Europe
France
Rhone-Alps
Main course
Dinner
Lunch
Mediterranean

Method

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.