Chicken with Morels and Very Classic Béchamel Sauce

One of the most delicious aspects of spring: fresh morels. They combine really well with asparagus, calves’ kidneys and chicken.
Jane Grigson offers two recipes for morels and chicken in her classic The Mushroom Feast, but her recipe for Flan with Morels à la Crème genuinely inspired us. It combines pastry with Mornay sauce and morels.
Mornay sauce is a béchamel sauce with grated, hard cheese (preferably Gruyère). Very old fashioned of course and a modern chef will not touch it. Which is a pity, because béchamel sauce is worth exploring.
One of the more intriguing stories is that the sauce was created by Marquis Louis de Béchameil who served at the court of Louis XIV at Versailles. It’s probably more realistic to think that chef François Pierre de la Varenne created it in the 17th century. He would have made a white stock (veal or chicken and lots of herbs) and used egg yolks and flower to get the right consistency. Many years later Antonin Carême described the use of a roux and added not only egg yolks but also cream. It was Auguste Escoffier who changed the recipe and created the béchamel sauce as we know it today.
The béchamel sauce as it was made by Antonin Carême is rich, velvety and full of flavours. Let’s pay tribute to the great Carême and cook his version of this sauce! 

Wine Pairing

The wine needs to accompany the subtle sweetness in the sauce and the nuttiness, umami, pancake-like taste of the morels. We suggest a fruity, well balanced, red wine, for instance a French Merlot, a Spanish Bobal, a Zinfandel or a Gamay.

What You Need

  • Chicken Breast with the skin on
  • Sauce
    • Carrot
    • Onion
    • Stems of the Morels
    • Butter
    • Flour
    • Egg yolk
    • Cream
  • Morels
  • Butter
  • Olive Oil
  • White Pepper

What You Do

Chop 5 centimetre of carrot, one small shallot and the stems of the morels. Melt butter in a pan and let the ingredients become tender. Add flour (same quantity as the butter), combine and warm well, without colouring the mixture; let’s say 5 minutes. Add the chicken stock, bit by bit and create the interim sauce (the velouté). Keep it warm for at least 15 minutes because this will improve the taste and the consistency. Half an hour is better.
In parallel clean the morels and slice lengthwise in 2 or 4. Add to a pan with butter and warm for 10 minutes or more.
Also in parallel fry the chicken in olive oil. This may take 15-20 minutes.
When the chicken is nearly ready, put the morels on a sheet of kitchen paper and keep warm in the oven. Feel free to add some of the cooking liquid to the sauce. Pass the interim sauce through a sieve. In a glass bowl whisk together a tablespoon of cream and the egg yolk until smooth. Slowly add the warm sauce into the mixture of egg and cream, whisking constantly. When this is done, transfer the sauce back to a clean pan and warm the sauce until it starts to thicken. Be careful because otherwise the sauce will curdle. Taste the sauce and add white pepper. Warm it through and through. Slice the chicken.
Serve the chicken with the sauce and the morels on a hot plate.

  • Chicken with Morels and Béchamel Sauce ©cadwu
  • Fresh Morels ©cadwu

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