Capon with yellow wine and morels

Ingredients

Directions

1. 1

   1 Brown the capon pieces in a casserole dish with the butter. Season with salt and pepper and sprinkle with flour. Mix. Pour the yellow wine, cover and simmer for 1h30 on a very low heat. Leave to cool and leave to rest for 12 hours in a cool place, but not in the refrigerator.

2. 2

   2 At the same time, rehydrate the morels in a bowl of hot water, 6 to 12 hours. Then, change the water with cold water and leave to soak for 30 minutes. Repeat the operation once again

3. 3

   3 Pour the morels into the casserole and heat for 30 minutes on low heat. Reserve the pieces of poultry, pour the cream instead. Heat over low heat, without boiling. Adjust the seasoning

4. 4

   4 Put the chicken pieces back into the casserole and keep warm until ready to serve.