Summary

Ingredients

• 1 chicken (free range rooster), .5 kilos
• Root system
• 200 ml cream
• 30 g morels
• 20 ml port wine, white
• 1 teaspoon pepper, red, pickled
• salt
• butter

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Instructions

1. Preparation:
2. Put the morels, which should be medium-sized, in half a liter of water and let them soak for at least three hours. Release the breast fillets with skin from the tap and set aside. Separate the flails and put them to one side as well. Melt 50 g butter in a saucepan, cut the remains of the rooster (carcass, wings, etc.) into smaller pieces and fry them all over in the foaming butter, then pour enough water over them that the bones are almost covered. Add the root vegetables (carrot, a piece of leek, some celery, parsley stalks, etc.) and cook covered over low heat for an hour. Then drain and boil for 15 minutes. Then put it in a very cold place for an hour and remove the fat.
3. Take morels out of the water and rinse thoroughly and thoroughly, as there may be grains of sand in the grooves. Put a piece of kitchen paper in a sieve and let the soaking water run through the paper and clean in this way. Melt a piece of butter in a large, shallow saucepan. Salt and pepper the chicken breasts and fry them well on the skin side. If the dish should be enough for four people, first fry the mallets for 10 minutes and then briefly fry the breasts. Use only the breasts for two people and put the mallets aside for another dish the next day. Fry the chicken breast on the meat side as well, but no more than 2 minutes and only until the pores are closed. Put aside. Deglaze the pan with the morels soaking water. Add the morels and some red peppercorns, cover with a lid and simmer for 30 minutes. Then remove the lid, add the white port and continue cooking, from now on without the lid. Gradually add all of the defatted chicken stock and cream, simmer gently for a total of 30-45 minutes until a thick, creamy sauce is formed. Season again with white port wine. At the very end, put the chicken pieces in the pan and let them steep in the very hot, but no longer boiling, sauce for another 15 minutes.
4. Wide noodles or spaetzle go well with it. It becomes lighter and more elegant when the chicken is cut open and served with morels and the sauce on steamed green asparagus.