Chicken stew with morels

Chicken stew with morels

It’s winter and it’s time to put some good stews on the table. What a pleasure to lift the lid of the casserole and enjoy the good smell. We love these family dishes.
The simplest dish can also become festive. Add morels to a chicken blanquette and a touch of champagne, and here is a very refined dish that will not leave anyone indifferent. What you won’t say is that this dish is very easy to prepare.

In addition to its very comforting side, what I like about this kind of dish is that it lends itself to all tastes. At the beginning of the year, I decided to empty my cupboards. I had a few dried morels left from a shoot that goes back a long time. I also had a bottom of champagne left over from the parties. Other mushrooms would also have done the trick. As for the champagne, it could very well have been replaced by white wine or even chicken broth.
Moreover, for the sake of zero waste, I encourage you to make your chicken broth with the carcass. It’s child’s play, and you can flavor your soups and risotto with this broth. Of course, for all these recipes, it is imperative to choose a free-range chicken, or turkey for that matter.

This dish will require little preparation and little cooking time.
You can serve it with fresh tagliatelle.

Chicken stew with morels:

30g morels
1 free-range chicken
1 onion
200ml champagne
50g butter
salt pepper
25g flour
1 nice tbsp heavy cream

Soak the morels in 400 ml of lukewarm water.

Cut the chicken so that you have the breasts, thighs and wings.
Melt 20 g of butter in the casserole dish and sauté the chicken pieces on all sides over high heat.
Remove the golden chicken pieces from the casserole and set aside.

Put the chopped onion in the pan and cook for a few minutes.
Return the chicken pieces.
Add the strained morel broth and the champagne.
Add thyme and season. Cover and simmer over low heat for about 30 minutes.
Halfway through cooking, add the morels.

In a saucepan, melt the remaining butter.
Add flour and mix well.
Gradually add the broth from the casserole. Stir well.
Allow to thicken while stirring.
Add the cream and check the seasoning.
Pour this cream back into the pan and simmer for a few more minutes.

Serve with fresh tagliatelle and sauce.

Recipe for chicken blanquette with morels

To finish: instead of chicken, you can choose turkey or guinea fowl.
For mushrooms, dried porcini mushrooms will also be fine. Or fresh mushrooms that you will sauté. In this case, replace the mushroom water with chicken broth.
And champagne can also be replaced by white wine or broth.

To prepare the broth, carve the poultry the day before. Fry the carcass in a little oil. add onion, carrots, celery, bay leaves, thyme, garlic… and cover with water. Just let it simmer for a long time before straining. Keep refridgerated.

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