For 8 people
Depending on the season: 1 géline de Touraine, capon, fowl, guinea fowl or free-range chicken cut into pieces, 100 g of dried morels (or 300 g of fresh morels), 60 g of butter, 3 tbsp. to s. of flour, 25 cl of yellow wine, 50 cl of whipping cream, 1 bunch of chervil, salt, freshly ground pepper.
Soak the dry morels the day before. Filter the water collected during the various washes of the mushrooms, it will be used to make a broth or cook fresh pasta. Drain the morels well. For fresh morels, cut them in half lengthwise, rinse them one by one and dry them well, then brown them quickly in butter. Reserve. In a bag containing 2 tbsp. to s. of flour, immerse the pieces of poultry and shake so that they are well coated.
Preheat the oven to 180 ° C.
In a large casserole dish, brown the floured pieces in butter until they are golden brown. Season with salt and pepper and sprinkle the pieces with a good spoonful of flour, adding another knob of butter and stirring. Cover the casserole dish and bake for 30 minutes. Take the casserole dish out of the oven, take out the pieces of poultry and set aside. Over high heat, reduce the cooking juices almost entirely. Add the yellow wine and boil for 3 minutes. Return the pieces of poultry to the casserole dish with the whipping cream, the morels and half the chopped chervil.
Continue cooking uncovered for 30 to 45 minutes (depending on the size of the poultry). You can serve the poultry in a nest of fresh tagliatelle cooked in the water of the morels, covered with sauce and morels, and sprinkled with chopped fresh chervil.
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