Creamy Chicken with Morels

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If you ever visit Lyon, the Capital of French Gastronomy, book yourself a table at Abel’s restaurant and order this classic french dish that is so satisfying…

In the meantime you can try this at home, you should have plenty of money to buy the morels since you are not flying yet. Morels are not cheap, but you don’t need a lot, so this small amount cost us $6 at hte market. Perhaps you are super clever and you know where to find some around Bendigo! Anyhow this translated into a priceless tasting experience. You could use other mushrooms, but frankly there is no point!


You will need:

  • Chicken: thighs (600-800g)
  • Carrots: 250g, sliced
  • Butter: 30g
  • Cream: 50g
  • Morels: 50g, sliced in the length.
  • Rice: cooked in rice cooker for 4.
  • Shallot: 2 sliced finely -a must-
  • Cognac: 20cl
  • White wine: 20cl
  • 500ml of vegetable stock

Salad (this salad is a minimalist version of a salad produced by Yolaine from @frenchilicious, whilst she was on SBS)

  • Olive oil: 3tbsp
  • Raspberry vinegar:1tbsp
  • Dijon Mustard:1tsp
  • Salad leaves: 100g
  • Orange: 1/2 segmented
  • Apple: 1 finely sliced
  • Onion: red, 1/2 sliced finely
  • 500ml of vegetable stock

Let’s do it:

  1. In a pot, cook the shallots and carrots together with butter on slow heat for 3 min.
  2. Add the chicken and increase the heat slightly to brown each side.
  3. In the meantime, heat the cognac in a saucepan.
  4. Being careful no to burn yourself, inflame to cognac and pour it over the chicken.
  5. Cook a further 3 min.
  6. Pour the glass of white wine.
  7. Now with a wooden spoon, be sure to scrape the bottom of the pot.
  8. Add the morels.
  9. Reduce heat
  10. Pour stock and partly cover the pot.
  11. Check how well the chicken is cooking within 20 min.
  12. If cooked enough pour the cream and return to slow heat for 5 min.
  13. Serve with rice and salad.


  1. Assemble leaves, orange, and apples.
  2. Whisk Raspberry vinegar, olive oil and mustard.
  3. Season with salt and pepper.
  4. Pour over salad as you serve

Bon appétit

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