•Managed to get your hands on a Bresse chicken? Michelin chef Jean-Michel Carrette shares one of his secret recipes:
Bresse Chicken with Morel Mushrooms and Jura Vin Jaune "Like My Father Used to Cook It"
Ingredients / Four people
1 chicken 1.6kg/3lbs 8oz, gutted and cut in quarters
1 onion
50cl/17 fl oz of white wine
1.8 It/1.5 quarts chicken stock
1 bouquet garni
150 ml/5 fl oz of single cream
1 bottle of Jura Vin Jaune (use dry white sherry if not available)
1 tablespoon flour
100g/3.5oz dehydrated morel mushrooms
Mustard leaves
1 radish
A few edible marigold petals
1 sheet of gelatine
1 cc/0.03 fl oz of cider vinegar
Assortment of seasonal vegetables
Preparation
The Mushrooms
Rehydrate
the morel mushrooms overnight in water and wash several times with
clear water to remove any sand. Poach four minutes in salt water, set
aside.
The Chicken
Dice the onion finely and sweat.
Flour the chicken quarters and brown with the onions.
Add bouquet garni, deglaze with white wine and reduce.
Add the stock and the rest of the ingredients and simmer for 1hr 15min.
Decant the chicken quarters and allow the broth to reduce.
Add the cream, season to taste and pour three large spoonfuls of Vin Jaune.
Add the morels and chicken back into the sauce.
The Vegetables
Peel and cook each type of vegetable independently "al dente" in salted water.
Before serving, warm up in a frying pan with some chicken stock and a little butter and season in a similar way.
Presentation
Arrange the vegetables harmoniously on the plates. Place the chicken cooking pot on the table. Serve the morel sauce generously.
Tip: Pick a good bottle of wine for the sauce, and drink the rest with the dish.
No comments