Something delicious for that “special event”. Refreshing, light and easily

Ingredients

(Alternatively chicken breasts with shrimps and fresh mushrooms will also make a lovely meal).

• 4 fresh breasts of Poularde a whole spring chicken
• 20-25g dry morels
• 150-200g crayfish tails
• 2 shallots
• 1 small fresh chilli
• 250ml Chablis
• 100g cold butter
• 1 carton of cream
• 1 carton of crème fraiche
• Flour
• 1 spring carrot
• 1 leek
• Celery
• Seasoning: salt and white pepper

Preparation

Prepare the Poularde:

1. Remove the skin and bones then cut the chicken into pieces and sear them with the spring onion, leek and celery.
2. Add some wine then add a little water.
3. Allow to simmer for 1-2 hours.
4. Strain though a kitchen towel and remove any fat from the surface.

The morels:

1. Soak the morels in cold water for 30 minutes and clean them thoroughly.
2. Cook for 3-5 minutes in a little chicken stock and some of the marinade.

1. Preheat the oven.
2. Season the chicken breasts with salt and white pepper.
3. Brush butter over the chicken breasts.
4. Add a dash of Chablis onto it and wrap in aluminium foil.
5. Place in the oven at 180° for approx. 15-20 minutes.
6. Cooked carefully until the chicken is pale pink inside.

The sauce:

1. Add the “jus” of the chicken breast from the into the pan with the chicken.
2. Allow to reduce at moderate heat.
3. Check consistency and add cream or creme fraiche.
4. As soon as you have achieved a suitable volume, check the taste and finally whisk a little cold butter into it. Take the sauce off the boil so as to ensure the tender consistency.

Serving suggestion

• Add the crayfish tails to the sauce.
• Warm them in the sauce and arrange them on top of the chicken breasts.
• Garnish with morels.

Possible side-dishes:

• Asparagus, spring onions, cushions of puff pastry, herb-spiced little potatoes or Basmati Rice.

Beverage:

• The same Chablis you used in the dish.