Chicken supremes with cream and morels

Ingredients

• 4 pieces skin-on Label Rouge free-range chicken supremes
• 40 g premium quality dried morels
• 2 pieces traditional French shallots
• 35 g gourmet unsalted butter 82% fat
• 1 tbsp high-oleic sunflower oil
• 15 cl Jura vin jaune PDO
• 35 cl pasteurized heavy cream 35% fat
• to taste fine sea salt
• to taste ground white pepper

Method

1. Submerge the dried morels in a large bowl of warm water for thirty minutes to completely rehydrate them, gently stirring them to release any impurities trapped in their honeycombs.
2. Carefully remove the morels by hand, pressing them very lightly, then filter the soaking water through a fine mesh strainer lined with a coffee filter to remove any sand residue, and reserve this precious amber liquid.
3. Quickly rinse the morels under a stream of cool water, carefully pat them dry on paper towels, then split the larger ones in half lengthwise while keeping the small ones whole. Peel and finely mince the shallots.
4. Pat the free-range chicken supremes dry with paper towels, then evenly season each side with fine salt and ground white pepper.
5. Heat the high-oleic sunflower oil and half the unsalted butter in a heavy-bottomed saute pan over medium-high heat. As soon as the butter starts to foam without browning, place the supremes skin side down.
6. Let the skin brown for five to six minutes without moving them, until beautifully golden and very crispy. Turn the pieces over and continue cooking for two minutes on the meat side to seal the flesh, then transfer the poultry to a plate and cover loosely with aluminum foil.
7. Discard the excess cooking fat from the saute pan without scraping up the fond stuck to the bottom, then return the saute pan to low heat with the remaining unsalted butter. Add the minced shallots with a pinch of salt and sweat them for three minutes until they become translucent.
8. Add the drained morels to the saute pan and saute them for three minutes over medium heat, stirring gently to release their woodland aromas.
9. Raise the heat to medium-high and deglaze with the Jura vin jaune. Scrape the bottom of the pan well with a wooden spatula to dissolve all the browned bits, then let it reduce by half until syrupy.
10. Pour in the filtered morel liquid and continue the reduction over high heat for five minutes, until the liquid reduces by two-thirds and concentrates its aromas.
11. Add the heavy cream, lower to low heat and let simmer gently for about eight to ten minutes, until the sauce coats the back of a spoon.
12. Place the chicken supremes and their resting juices into the creamy sauce. Poach over very low heat for five to seven minutes, constantly basting the meat with the sauce using a spoon, until the center of the chicken is tender and perfectly cooked.
13. Taste the sauce and adjust the seasoning with fine salt and white pepper, then plate the supremes coated in sauce with the morels distributed all around in very warm shallow bowls.

Nutrition

Per serving

Energy

452.6 kcal

Protein

10.76 g

Carbohydrate

8.53 g

Fat

38.43 g

Fibre

5.61 g

Calcium

79.06 mg

Iron

0.4 mg

Magnesium

11.59 mg