Bresse chicken with morels

A speciality recipe inspired from the Franche-Comte region of France, indulgent on crème and French flavours.

Bresse chicken with morels Credit: Andy Baker

• serves

  4

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

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

1. 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.
2. 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.
3. 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.