Poularde de Bresse, Asparagus and Morels Steamed in Yellow Wine Recipe

Ingredients:

• 1 Poularde de Bresse (2-3 kg)
• 1 kg asparagus
• 300g morels
• 750 ml yellow wine
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 Tbsp butter
• 4 Tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Clean and trim the asparagus, and slice the morels.
2. In a large pot, heat the butter and olive oil over medium-high heat.
3. Add the onion and garlic, and cook until the onion is soft and translucent.
4. Cut the poularde in half down the middle and place in the pot with the onions and garlic. Cook until browned on all sides.
5. Add the morels to the pot and stir well. Cook for 2-3 minutes.
6. Pour the yellow wine over the chicken and mushrooms. Cover and let simmer for 30 minutes.
7. Add the asparagus to the pot and continue to cook for another 10 minutes or until the chicken is fully cooked.
8. Season with salt and pepper to taste.

Serve hot with rice or potatoes.

Verdict:

The Poularde de Bresse, Asparagus and Morels Steamed in Yellow Wine recipe is a luxurious and flavorful dish that is perfect for a special occasion. The chicken is tender and juicy, and the sauce is rich and delicious. The asparagus and morels add depth and texture to the dish, making it a true masterpiece.

Serving Suggestions:

This dish pairs well with a crisp white wine and a fresh garden salad. For a complete meal, serve with roasted potatoes or a side of rice.