Poached chicken with morels and asparagus


  • Dried morel mushrooms, soaked overnight
  • Chicken breast, with skin
  • Sea salt and pepper
  • Butter
  • Button mushrooms
  • Fresh cream


  1. Remove the skin from the chicken breasts, rinse and pat dry.
  2. Sprinkle salt and rosemary over the chicken skin. 
  3. Bake in a 170°C oven between two sheets of baking paper with a heavy skillet on top to make sure the skin remains flat, for 45 mins.
  4. Remove from the oven and reserve. 
  5. Drain morels making sure reserve water.
  6. Pass morel liquid through a fine sieve.
  7. Wash morel in plenty of water. Chop them roughly.
  8. Season the chicken with salt and pepper. In a pan, melt butter over a medium heat until foaming. 
  9. Add chicken breasts and colour lightly on each side, remove from pan.
  10. In the butter remaining in the pan used to cook the chicken, soften the morel and button mushrooms and season with salt. 
  11. Add the morel juice and cream, bring to the boil and place the chicken breast back in the pan. The cream must cover the chicken breast. 
  12. Lower the heat barely and gentle simmer and cook for 7-10 mins.
  13. Remove the chicken from pan and keep warm. Turn the heat up to boil the sauce until liquid has reduced. 
  14. Taste and salt if necessary.
  15. Serve the chicken breast covered in mushroom sauce and some crispy chicken skin.