Recipe : Poulet au vin jaune ( or Cognac ) et morilles
Chicken with vin jaune , or Cognac and morels
Thighs, breasts, as you wish, of chicken
3 to 6 dry morels for one person
1 cube of chicken bouillon (Knorr)
1 tablespoon of Cognac
½ of lemon
3 to 4 tablespoon of cream fraiche or sour cream
2 or 3 hours before making the chicken, put the morels in a saucepan, cover the mushroom with water, let simmer for ¼ h, then, let aside
Cut most of the fat of the chicken (for the thighs)
Cut the chicken in order not to have too big pieces
Squeeze le lemon
Put olive oil in a pan than can handle the chicken, the morels and the sauce. Put high heat, then lower it with the chicken
Brown the chicken on the 2 sides for ¼ h, add salt and pepper, take the chicken out of the pan, put them in a dish and through away the fat
Drain the mushroom carefully and keep the water. As you saw in the video, I ‘m doing this it in many ways.
Cut the too big one, and rinse again
Reheat the pan, add the tablespoon of cognac, and scrape with a wooden spoon, add the lemon juice, scape again, and add the water from the mushroom. Add the cube of bouillon. Mix, then add the chicken pieces.
If there are not enough liquid, that will be the sauce, add water.
Let simmer for 20 minutes, and then add the morels and the cream fraiche. If you want to serve it right away, let simmer for 10 minutes. If you want to serve it later, let it in the fridge, take it out 1 hour before serving, simmer for 20 minutes.
If the sauce is too liquid, pour 3 tablespoon of the sauce in a cup, add a tablespoon of tapioca, mix and add it in the pan, mix until the sauce gets thicker.
If you have big pieces of chicken, you may need to cook it longer.
You can cut a piece to check if it is cooked
Morels are expensive, you can use a different mushroom but not with a too strong taste