Rooster with morelles and yellow wine, Burgundy region Franche-Comté

Ingredients

For 6 servings

• •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

Method

1. 1.Rehydrate the morillas in hot water for at least 2 hours. Wash them several times.
2. 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. 3.Remove much of the fat, then add the cut onion and brown it as well.
4. 4.Return the pieces of cock to the casserole and heat them.
5. 5.Sprinkle with flour and coat the pieces (with a wooden spatula).
6. 6.Moister with Chardonnay and hot chicken broth.
7. 7.Add salt, pepper, garnished bouquet (thym, bay, parsley) and finely chopped garlic clove.
8. 8.Simmer 2 hours.
9. 9.Rinse the morels and drain them. Put them in water and bring to a boil 2 minutes. Then drain them.
10. 10.Return the pieces of cock to the casserole and heat them.
11. 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. 12.Then add the morels and simmer again for ten minutes.
13. 13.Put the cock in a dish and cover with sauce.