Cl. de la Chapelle's Extras
Recipes with Champagne wine
CAPON WITH CHAMPAGNE AND MOREL MUSHROOMS
Ingredients
Serves : 6
- 80g dried morel mushrooms (or 800g fresh)
- 1 capon from Bresse
- 20g butter
- 1 onion, chopped
- 10cl Champagne Privilège
- 50cl single cream
- Salt and pepper
Method
Prep : 15min
Extra time : 30min soaking
Ready in : 45minutes
- Soak the dried morels in warm water for 30 minutes. Wash them about 4-5 times to remove the dirt inside.
- Cut the capon into 6 pieces (2 wings, 2 thighs, ans 2 breasts). Cook it in a large pan with butter and onion for 3-4 minutes until brown. Season with salt and pepper, then pour the Cahampagne over. Reduce for 2 minutes and cover with water. Then cover the pan and cook on low heat for 20 minutes. Drain the morels and add them to the pan. Add the cream and cook for another 10 minutes. Adjust seasonings.
- Serve with fresh tagliatelles and the rest of your bottle of Champagne !
