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Recipe chicken with morel mushrooms and seasonal green asparagus

By Sébastien Monceaux  

Recipe for chicken with morel mushrooms and seasonal green asparagus for 6 people

  • 1 kg of free-range chicken supreme
  • 25 g of carrot
  • 25 g of sweet onion
  • 15 g of celery branch
  • 25 cl of white poultry stock
  • 5 cl of Arbois white wine
  • 50 cl of milk
  • 25 cl of 35% liquid cream
  • 65 g button mushrooms
  • 150 g of morels
  • 5 g of garlic
  • 25 g of grey shallots
  • 35 g butter
  • 10 g Flour
  • Salt and pepper

Préparation

step 1: THE BITCH SAUCE

  • Clean and cut the morels in half to ensure that no soil or stone residue remains. Sweat them in butter with some chopped shallots and chicken stock.
  • Set the morels aside.
  • Sweat the carrots, the onions and the celery cut into brunoise until they turn blond.
  • Add the sliced button mushrooms and lightly brown them.
  • Deglaze with the white wine and reduce by 2 / 3.
  • Add the cream, milk, chicken stock and garlic.
  • Leave to cook between 45 min and 1 hour.
  • Then mix everything in a blender and pass the preparation through a cheesecloth.

step 2 : THE WHEAT SALT FOR THE BEEF SAUCE

  • Melt the butter in a saucepan without coloring, off the heat add the flour and cook again until the mixture whitens and takes body.
  • Bind the sauce with the roux and keep warm.
  • Add the cooked morels to the whole.

step 3: THE CHICKEN

  • Season the chicken breasts with salt and pepper.
  • Mark them in a frying pan with butter on both sides to obtain a nice colouring.
  • Place them in an oven dish at 100 c°.
  • in the room and with the help of a probe, check the cooking temperature of 62°C to get a nice softness.
  • Once cooked, slice the chicken supremes.


step 4 : THE GREEN ASPARAGUS

  • Peel and cook the green asparagus in salted water until it melts.
  • Drain them.

 

Assembly and finishing : 

  • Arrange the morel sauce, the cooked green asparagus and finally the chicken supremes on a warm plate.

 

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