Casserole with chicken and morels – delicious The secret of this dish lies in the quality of the morels (dried or fresh) and the sauce, which should be thick and aromatic.

If you use dried morels: Soak them in a bowl of lukewarm water for at least 30 minutes. Strain the morels and let the solution soak (this will get rid of the sand). Rinse the morels thoroughly in clean water to clean them well.
If they are fresh: Clean them thoroughly with a brush and cut off the earthy tips of the stems.
2. Preparing the poultry
Cut the chicken breasts into large pieces or leave them whole, depending on the size of the baking dishes.
Melt half of the butter in a pan. Fry the chicken pieces on all sides until golden brown. Season with salt and pepper.
Remove the poultry and keep warm.
3. Prepare the aromatic base
In the same pan (do not wash it because juices are precious), add the remaining butter and fry the chopped shallots for 2 minutes.
Add the morels and fry for 3 to 4 minutes.
4. Delicious sauce
Deglaze with white wine, scraping well from the bottom of the pan to loosen the browned pieces. Reduce by half over high heat.
Add the chicken broth (and some of the strained morel soaking liquid for a flavor boost). Reduce slightly.
Add the whipping cream. Bring to a boil, then reduce the heat and allow the sauce to thicken and become creamy (about 5-7 minutes).
5. Last simmer:
Put the chicken pieces back into the morel sauce.
Cook on a very low heat for 10 minutes to allow the meat to absorb the flavors and cook without drying out.
6. Serving
Serve hot in separate bowls or on a large plate.
Pour the sauce generously over it and sprinkle with fresh chervil or chives.
Best served with white rice, fresh tagliatelle or potatoes au gratin. 💡 Chef’s Tip
For an even more unique flavor, add a tablespoon of cognac or armagnac while frying the morels (before white wine) and flambée (carefully!).