Chicken with Morels and White Wine
Chicken with Morels and White Wine
Plantin Kaviari
4
20 minutes
45 minutes
French
Main Course
Easy
This chicken with morels and white wine brings together tender golden chicken, Plantin dried morels, shallot and fresh cream in a velvety sauce. The morels add their distinctive woodsy depth, while dry white wine brings brightness and balance, creating a comforting French chicken dish that is equally suited to a relaxed weeknight dinner or a leisurely Sunday lunch.
Ingredients
- 4 Farmed Chicken Breasts
- 30 g Plantin Dry Morels
- 200 ml dry white wine
- 200 ml crème fraîche or thick double cream
- 1 shallot
- 30g butter
- Fine sea salt and freshly ground black pepper, to taste
- A small handful fresh flat-leaf parsley, finely chopped, to serve
- 600 g Baby Ratte Potatoes, optional, to serve on the side
Directions
Rehydrate the morels:
Place the dried morels in a bowl and cover with lukewarm water until fully softened. Carefully lift out the morels, then strain the soaking liquid through a fine sieve lined with a coffee filter or muslin to remove any grit. Rinse the morels briefly if needed and drain well. Reserve the strained soaking liquid for the sauce.Brown the chicken:
In a large skillet, melt the butter over medium heat. Season the chicken breasts with salt and freshly ground pepper, then brown them on both sides until golden. Transfer to a plate and set aside.Cook the morels and reduce the wine:
Add the finely chopped shallot to the same pan and cook until softened without colouring. Add the rehydrated morels and cook briefly. Pour in the white wine, scrape up any caramelised juices from the base of the pan and reduce until lightly concentrated.Finish the sauce and chicken:
Add the cream and a little of the strained morel soaking liquid. Simmer gently until the sauce begins to thicken. Return the chicken and any resting juices to the pan, then cook gently until the chicken is cooked through and reaches 74°C at its thickest point. Adjust the seasoning with salt and freshly ground pepper.Serve:
Transfer the chicken to warm plates, spoon over the morel and white wine sauce, and finish with fresh parsley. Serve immediately.
