Wash dried morels. Cover with cold clean water and soak 3 hours. Cook on simmer 15 minutes. Drain and keep water.
Fry chicken five minutes without colouring.
Add white wine (preferably vin jaune), chicken stock, strained morel water and creme fraiche.
Cook uncovered 25 minutes. Remove chicken and reduce sauce. Return chicken.
Stew shallot in butter. Add mushrooms and 5 cl cream. Reduce gently and add to chicken.
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|Serving Size: 1 Serving (1414g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4119 (93%)|
|Amt Per Serving||% DV|
|Total Fat 457.6g||610 %|
|Saturated Fat 270.8g||1354 %|
|Monounsaturated Fat 136.6g|
|Polyunsanturated Fat 23.9g|
|Cholesterol 1688.9mg||520 %|
|Sodium 710mg||24 %|
|Potassium 1420.6mg||37 %|
|Total Carbohydrate 34.9g||10 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 34.9g|
|Protein 65.5g||94 %|
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Calories per serving: 4446
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