serves
4
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp extra virgin olive oil
- 1 whole Bresse chicken (see note), cut into 6 pieces
- 2 golden French shallots, halved and thinly sliced
- 2 tbsp thyme leaves
- 5 bay leaves
- 350 ml chicken stock
- 350 ml crème fraiche
- sea salt and freshly ground black pepper
- 400 g morels
- 3 tbsp coarsely chopped parsley
Instructions
- Heat the oil in a large heavy-based frying pan over medium-high heat. Cook the chicken pieces, skin-side down for 5-6 minutes or until golden. Turn and cook for another minute. Add the shallots and stir for 2 minutes or until just soft, then stir in the thyme and bay leaves.
- Add the stock and simmer until reduced by half. Add the crème fraiche, season to taste and simmer until reduced by half again. Stir in the morels and cook for 4-5 minutes or until just tender.
- Scatter with parsley and serve.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
