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Chicken Fricassée with Morels

It’s bean a while since we’ve been in France, but when we were there we stocked up on dried morels (and ceps) at the Saint-Cyprien market, and bought as much wine as they would let us have at Domaine Labet in the Jura. Creamy mushroom sauce and chardonnay from the Jura is a magic combination! We served this with roast potatoes made with a variety called carolus from McNally Family Farm – they make amazing roasties!

Wine Suggestion: We were fortunate to find a couple of different vintages of Labet’s En Chalasse Chardonnay which comes from very old vineyard plots. Tonight we opened the 2015 which showed the effect of a warm vintage with a broad and lifted ripe apple character and hints of nuts and spices. More gentle acidity than usual but well in balance with hints of skin contact and phenolic textures on the palate.

Chicken fricassée with morels – serves 4

  • 20g dried morels
  • 40g unsalted butter
  • 4 boneless chicken breasts with the skin on
  • 1 banana shallot, finely chopped
  • 90g chestnut mushrooms, quartered
  • 100ml Noilly Prat or dry sherry
  • 130ml chicken stock
  • 300g full-fat crème fraîche

Soak the morels in 200ml of tepid water for about 15 minutes, then drain through a sieve over a bowl to catch the liquid.  Strain the liquid and keep 75ml for the sauce. Rinse the morels under cold water to remove any grit, then dry with kitchen paper and cut in half lengthways.

Melt half the butter in a large sauté pan and fry the chicken, skin-side down, for about 3 minutes or until nicely browned. Turn the chicken pieces over and continue to brown for a few minutes on the other side. Remove the chicken from the pan and set aside.

Add the rest of the butter to the pan, then fry the shallot until softened. Add the morels and chestnut mushrooms and fry for a few minutes. Add the Noilly Prat or sherry, the reserved soaking liquid and the stock, then bring to the boil. Turn the heat down and simmer for a few minutes.

Add the crème fraîche and stir until melted into the sauce, then put the chicken back in, along with any juices on the plate. Cover the pan with a lid and cook over a medium heat for about 8 minutes or until the chicken is cooked through. Season with salt and lots of black pepper.

(Original recipe from Secret France by Rick Stein, BBC Books, 2019)

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