📝 About This Recipe
Hailing from the Jura and Bresse regions of France, this luxurious dish is the pinnacle of French farmhouse elegance. It features succulent chicken bathed in a velvety crème fraîche sauce, infused with the deep, earthy, and nutty aroma of wild morel mushrooms. This is a celebration of spring flavors and rich textures that transforms a simple poultry dish into a masterpiece of gastronomy.
🥗 Ingredients
The Poultry
- 3.5 lbs Free-range chicken (cut into 8 pieces, skin-on and bone-in)
- 3 tablespoons Unsalted butter (high-quality French butter preferred)
- 1 tablespoon Neutral oil (such as grapeseed or canola)
- Salt and freshly ground black pepper (to taste)
The Morels
- 1.5 ounces Dried morel mushrooms (or 10 oz fresh if in season)
- 1.5 cups Warm water (for rehydrating dried morels)
The Aromatics and Sauce
- 3 pieces Shallots (finely minced)
- 1/2 cup Dry white wine (Vin Jaune is traditional, but a dry Riesling or Chardonnay works well)
- 2 tablespoons Cognac or Brandy (for deglazing)
- 1.5 cups Crème fraîche (full fat)
- 1/2 cup Chicken stock (unsalted, homemade if possible)
- 1 teaspoon Lemon juice (for a touch of acidity)
For Garnish
- 2 tablespoons Fresh chives (finely snipped)
- 1 tablespoon Fresh flat-leaf parsley (finely chopped)
👨🍳 Instructions
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1
If using dried morels, place them in a bowl and cover with 1.5 cups of warm water. Let soak for 20-30 minutes. Once soft, lift them out gently to leave sediment behind, rinse quickly under cold water to remove any grit, and pat dry. Strain the soaking liquid through a coffee filter and reserve.
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2
Season the chicken pieces generously with salt and pepper on all sides.
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3
In a large, heavy-bottomed Dutch oven or deep skillet, heat the butter and oil over medium-high heat until the butter foam subsides.
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4
Brown the chicken pieces in batches, skin-side down first, until golden brown (about 5-7 minutes per side). Do not crowd the pan. Remove chicken and set aside on a plate.
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5
Reduce heat to medium. Add the minced shallots to the remaining fat in the pan and sauté for 2-3 minutes until translucent and soft, but not browned.
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6
Add the morels to the pan with the shallots and sauté for 4-5 minutes until they begin to release their aroma and slightly brown.
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7
Pour in the Cognac and use a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom of the pan. If you're feeling brave, you can carefully flambé it.
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8
Add the white wine and increase heat slightly, allowing it to reduce by half.
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9
Stir in the reserved mushroom soaking liquid, chicken stock, and any juices that have collected on the chicken plate. Bring to a gentle simmer.
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10
Return the chicken pieces (except the breasts, which cook faster) to the pan. Cover and simmer gently for 15 minutes.
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11
Add the chicken breasts to the pan, cover again, and continue simmering for another 15-20 minutes, or until the chicken is cooked through and tender.
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12
Remove the chicken pieces to a warm serving platter and tent loosely with foil.
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13
Whisk the crème fraîche into the simmering liquid. Let the sauce bubble and reduce for 5-8 minutes until it reaches a thick, velvety consistency that coats the back of a spoon.
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14
Stir in the lemon juice and taste for seasoning, adding more salt or pepper if necessary. Return the chicken to the pan for 1 minute just to glaze it with the sauce.
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15
Transfer to a serving dish, garnish with fresh chives and parsley, and serve immediately.
💡 Chef's Tips
Always filter your mushroom soaking liquid; morels are notorious for holding onto sand and grit. For the most authentic flavor, use 'Vin Jaune' from the Jura region, which has a distinct nutty profile. Don't let the sauce boil vigorously once the crème fraîche is added, or it may break; a gentle simmer is key. If the sauce is too thin, remove the chicken and morels and reduce the liquid further over high heat before serving. Using a whole chicken cut into pieces provides a better depth of flavor than using just breasts or thighs.
🍽️ Serving Suggestions
Serve alongside buttery handmade tagliatelle or wide egg noodles to soak up the sauce. A simple side of steamed green beans or glazed carrots adds a nice pop of color. Pair with a medium-bodied white wine like a French Chardonnay or a dry Chenin Blanc. Crusty sourdough bread or a warm baguette is essential for cleaning every drop of sauce from the plate. For a truly decadent meal, serve with a side of classic French Potato Purée (Pommes Purée).