Bresse fattened hen with morel mushrooms

    Recipe by Logis de France chefs.

- 1.8 kg Bresse fattened hen
- 3 onions
- 2 carrots
- 1 bouquet garni
- 1 celery
- 2 leaks
- turnips
- 2 or 3 shallots, depending on size,
- 150g butter
- 30 cl fresh cream
- 30 g dried morel mushrooms
- 1 bottle Arbois yellow wine
- 2 cabbage leaves
- Chervil
- 6 cherry tomatoes
- Salt and pepper

1 - Soak the morel mushrooms in warm water. After having drained and      squeezed them, rinse them under the tap. Pour off and set aside the      water used to soak them.
2 - Gently fry the chopped shallots in 50 g butter, add the morel      mushrooms, water from the mushrooms and cook for 6 minutes with      the salt and pepper. Set aside.
3 - Gut and truss the Bresse fattened hen. Cut the breasts and the      thighs.
4 - Prepare a stock with the carcass, onions and celery, bouquet garni,      carrots, leeks and turnips.
5 - In a deep frying pan, fry the breasts and thighs on high heat until      golden in 50 g butter. Cover to finish cooking for 8 to 10 minutes over      gentle heat, add salt and pepper.
6 - Then add the filtered and degreased stock, the cooking juices of the      morel mushrooms, the fresh cream and yellow wine in equal      proportions in order to cover the pieces of hen. Cook over high heat      for 10 minutes, checking the reduction.
7 - At the end of the cooking time, add the morel mushrooms, butter and      a dash of yellow wine. Check the seasoning.

Setting out:
Arrange the pieces of fattened hen in a warm plate, surrounded by the morel mushrooms and the yellow wine sauce. Decorate with the fried and dried cabbage leaf and the baked cherry tomatoes.

Serving suggestions:
White wine Chablis 1er Cru Beauroy

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