Home > Recettes > Tradition Nest and poularde with morels

Tradition Nest and poularde with morels

1h
Difficult

Ingredients

6 persons

400 g de Nests 10
1 Bresse chicken cut into pieces by your butcher
90 g de freshly cleaned, dried or frozen morels
30 cl de vin jaune from Jura or pinot gris from Alsace
20 cl de crème fraîche
3 shallots
0.5 chicken stock cube
50 g de butter
salt
berry pepper

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Nüdle 10

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Preparation

In a casserole dish, brown the chicken with half the butter, then remove the pieces and set aside.
Remove the rendered fat, then deglaze the casserole with the wine and add the stock cube and Bresse chicken pieces. Season with pepper and simmer uncovered for 1/2 hour. Turn the chicken over halfway through cooking.
If you’ve chosen dried morels, soak them for 15 minutes in lukewarm water to rehydrate them (we recommend you follow the instructions on the packaging).
Peel and coarsely chop the shallots, then sweat them in a frying pan with the remaining butter over a low heat, without browning them, so that they don’t become bitter.
Add the morels, shallots and crème fraiche to the pan. Continue simmering, uncovered, for around 20 minutes, until the sauce reaches a good consistency.
While the chicken is cooking, heat a pan of salted water for the Nüdle.
Pour the Nüdle into the boiling water, stir occasionally and cook for the time indicated on the packaging.
Drain the Nüdle and add a little butter. Mix gently.
Arrange the Nüdle, poularde and morels on each plate and top with the sauce. Serve with the wine you’ve chosen for the recipe.

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