Recipe for Chicken with Yellow Wine and Morels baked in the oven

Cut the chicken into 4 pieces (or ask your butcher to do it).

Heat the oil and 20 g of butter in a skillet. Add the chicken pieces and brown them on all sides to ensure they are evenly cooked. Be careful not to let them brown too much. Drain the pieces and rinse the skillet.

Preheat the oven to 180°C. Put 20 g of butter in the skillet. Add the pieces of chicken back in, let them warm up a bit, then sprinkle them with flour.

Moisten with half of the yellow wine. Mix using a wooden spoon, season with salt and pepper, stir again, and cover the skillet. Place it in the oven for 20 minutes.

Clean the morels thoroughly, using a brush in the cavities to remove any sand. Cut the larger ones in half. If you wash them, do not soak them, then dry them.

Heat the remaining butter in a skillet, and add the morels to sauté for 10 minutes, shaking the handle of the skillet often to evaporate the water.

To finish, place the morels in the skillet with the chicken. Pour in the cream and stir gently. Let it cook for another 20 minutes on low heat, partially covering the skillet, so that the sauce reduces and becomes creamy. Serve immediately in a hot dish.