Poularde with Morels and Yellow Wine Recipe

Ingredients

• 1 poularde (about 2.5 kg)
• 200 g morels
• 2 shallots, chopped
• 2 cloves of garlic, minced
• 1 bottle of yellow wine (Chardonnay or similar)
• 250 ml chicken stock
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Clean the poularde and pat dry. Season it generously with salt and pepper.
2. In a large Dutch oven, heat the olive oil and butter over medium-high heat. When the butter has melted and is foaming, add the poularde and brown it on all sides. Remove the poularde from the pot and set aside.
3. Add the chopped shallots to the pot and cook until soft. Add the minced garlic and cook for another minute.
4. Return the poularde to the pot, breast side up. Pour the yellow wine over the bird and bring it to a simmer. Cover the pot and let the poularde cook for about 50 minutes.
5. Remove the lid from the pot and add the morels and chicken stock. Cook for an additional 10-15 minutes, until the morels are tender and the poularde is fully cooked.
6. Remove the poularde from the pot and let it rest for a few minutes before carving it into serving pieces.
7. Strain the cooking liquid into a separate pot and reduce it over medium-high heat until it has thickened to your desired consistency.
8. Arrange the poularde serving pieces on a platter and spoon the morels and sauce over the top. Serve immediately.

Verdict

This poularde with morels and yellow wine recipe is a sophisticated dish that is perfect for a special occasion or dinner party. The yellow wine and morels add a depth of flavor to the tender poularde meat, while the sauce brings everything together for a truly gourmet experience.

Serving Suggestions

Serve this dish with a side of roasted or steamed vegetables, such as asparagus or broccoli. Crusty bread is also a good accompaniment, allowing you to mop up the delicious sauce. And, of course, a glass of Chardonnay or another yellow wine would perfectly complement the flavors of the dish.