Recipe by: Michelle Pilarczyk
Source: Adapted from Paul Bocuse’s “My Best”
Serve with Boiled New Potatoes
- 30 g (1 oz) dried morel mushrooms*
- 100 ml Madeira (almost ½ cup)*
- 2 ½ chicken stock cubes
- 1 chicken, weighing approximately 1.8 kg cut into 8 pieces*
- 100 g (~4 oz) button mushrooms
- 4 medium shallots
- 6 tarragon sprigs plus extra for garnish
- 100 ml Noilly Prat1 (almost ½ cup)
- 500 ml white wine (generous 2 cups)
- 1 Tbls (15 g) softened butter
- 1 Tbls (10 g) flour
- 500 g (1 lb 2 oz) crème fraiche
* If your chicken is smaller, say 1.3 kg, use this chicken plus 2 extra breasts or legs
* If you prefer your meat off the bone, use deboned meat. Save the skins and bones to add flavor to this dish. If you cook the chicken pieces off the bone, cook less time (maybe only 10-15 mins or it will dry out). You could also use the bones to make a chicken stock if you prefer.
- Place the morel mushrooms in a bowl and cover with hot water. Leave to soak for 30 minutes to rehydrate. Drain them (save juices) and cut them in half (make sure there is no grit left inside).
- Pour the Madeira into a small saucepan and reduce it by half. Add the morel mushrooms and half a chicken stock cube. Cover with water, and leave to cook uncovered for 40 mins over medium heat. Make sure water doesn’t dry up; add more water if necessary.
*Morel mushrooms available at Hubers butcher (Dempsey), approx. $10 per 10 g bags. Noilly Prat available at www.liquorbar.sg, same day delivery available and free delivery with a minimum spend, Hubers also carries when in stock. Madera (a fortified wine) can be found in many grocery stores including Tanglin Marketplace.
*I highly recommend using the brand of French new potatoes shown on pg 2, (Jason’s, Tanglin Marketplace). Expensive but well worth the price, goes beautiful with this dish. Boil (don’t microwave as package says) 10-12 mins in salted water.
- Put the chicken pieces, skin, and bones into the pan and let them cook for 12 mins uncovered. Make sure they are covered in liquid – add extra water if not.
- Take out the pieces of white meat (breasts and wings – these will dry out if cooked too long) and leave the dark meat to cook for another 13 minutes.
- In a bowl, whisk the butter until softened, then whisk in the flour to make a “beurre manié”
- Take the pieces of dark meat (and the skin and the bones if you used deboned chicken) out of the pot. Discard the skin and bones.
- Strain the contents of the pot (to remove the mushrooms and shallots) and return the liquid to the pot. (I save the mushrooms and add back in at the end as my kids prefer these over morels).
- Completely reduce the cooking liquid until it becomes almost a syrupy liquid, almost “dry”. This is mostly the fat left over which is the gravy and contains most of the flavor for the sauce.
- Whisk in the “beurre manié”.
- Add the crème fraiche and cook for 5 mins, stirring constantly.
- Put the pieces of chicken back into the pot. Turn over several times to coat.
- Add the drained morel mushrooms and garnish with a few pieces of chopped tarragon.
- Serve and enjoy.