Rooster with morelles and yellow wine, Burgundy region Franche-Comté
- Total time
- 3 h
- servings
- 6 servings
- Dish type
- Main dish
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Prep
30 min
Cook
2 h 30
Total time
3 h
Ingredients
Ingredients
- 1 kg 1 kg of cock (2 kg, farm)
- 20 cl 20 cl of yellow wine
- 1 1 bottles of Chardonnay du Jura
- 1 1 onions
- 1 gousse 1 clove of garlic
- parsley
- thyme
- laurel
- salt
- mill pepper
- 50 g 50 g butter
- 5 cl 5 cl oil
- 50 g 50 g flour
- 60 cl 60 cl of poultry broth
- 50 cl 50 cl cream
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Method
- 1
Rehydrate the morillas in hot water for at least 2 hours. Wash them several times.
- 2
Cut the cock. In a large pot put a little oil butter. Heat the pieces of rooster to brown flat. Remove them as and when.
- 3
Remove much of the fat, then add the cut onion and brown it as well.
- 4
Return the pieces of cock to the casserole and heat them.
- 5
Sprinkle with flour and coat the pieces (with a wooden spatula).
- 6
Moister with Chardonnay and hot chicken broth.
- 7
Add salt, pepper, garnished bouquet (thym, bay, parsley) and finely chopped garlic clove.
- 8
Simmer 2 hours.
- 9
Rinse the morels and drain them. Put them in water and bring to a boil 2 minutes. Then drain them.
- 10
Return the pieces of cock to the casserole and heat them.
- 11
Take some of the broth and put it in a saucepan. Add the yellow wine and cream and simmer over very low heat.
- 12
Then add the morels and simmer again for ten minutes.
- 13
Put the cock in a dish and cover with sauce.
Source : marmiton
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