Ingredients for 6 servings:

• 1 fattened hen,
  
• 1 onion,
  
• 200 g carrots (1/2 pound),
  
• bouquet garni,
  
• 1 celery stem,
  
• 130 g (9 Tbs.) butter,
  
• 1 bottle of "Vin Jaune" (yellow wine),
  
• 30 cl (10 oz) heavy cream,
  
• 30 g (1 oz) dry morels,
  Note: the dried morels must be soaked in lukewarm water the day before. Rinse them thoroughly, reserving the soaking water
  
• salt and pepper

Preparation Steps:

1. Cut off and debone the 2 breasts, cut off the 2 thighs.

2. Prepare a broth using the chicken bones, an onion, a carrot, a bouquet garni and the celery stem and let it simmer for an hour.

3. While the broth is cooking, sautée the 2 breasts and thighs in a heavy frying pan with 50 g butter on a hot fire. When the thighs are well browned, cover the pot and cook on a low fire for 10 mn. Add salt and pepper.

4. Add 1/2 bottle of yellow wine to the pan juices, stir and cook for another 5 mn. Add the chicken broth (cl), the morels soaking water (20 cl) and cream (20 cl). Cook another 5 mn on a high flame. Reduce the liquid, being careful not to burn it. At the last moment, add the morels.

5. The sauce consists of 10 cl (3 1/2 oz) heavy cream, 10 cl (3 1/2 oz) yellow wine, 80 g (5 1/2 Tbs) butter, salt and pepper.

6. Arrange the chicken pieces on a hot plate. Whip the sauce thoroughly to enhance the flavors; drain it through a sieve. Pour over the chicken pieces and decorate with the morels.