Recipe by Logis de France chefs.
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.
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.Back to recipes