Ingredients•  30g(1oz)driedmorelmushrooms1•  100mlMadeira(almost½cup)1•  2½chickenstockcubes•  Salt•  Pepper•  1chicken,weighingapproximately1.8kgcutinto8pieces*•  100g(~4oz)buHonmushrooms•  4mediumshallots•  6tarragonsprigsplusextraforgarnish•  100mlNoillyPrat1(almost½cup)•  500mlwhitewine(generous2cups)•  1Tbls(15g)soNenedbuHer•  1Tbls(10g)flour•  500g(1lb2oz)crèmefraiche

FrenchChickenFricasséeWithMorelMushroomsandTarragonServewithBoiledNewPotatoes2Serves6

Instruc,ons•  Placethemorelmushroomsinabowlandcoverwithhotwater.Leavetosoakfor30minutesto

rehydrate.Drainthem(savejuices)andcuttheminhalf(makesurethereisnogritleNinside).•  PourtheMadeiraintoasmallsaucepanandreduceitbyhalf.Addthemorelmushroomsand

halfachickenstockcube.Coverwithwater,andleavetocookuncoveredfor40minsovermediumheat.Makesurewaterdoesn’tdryup;addmorewaterifnecessary.

*Ifyourchickenissmaller,say1.3kg,usethischickenplus2extrabreastsorlegs*Ifyoupreferyourmeatoffthebone,usedebonedmeat.Savetheskinsandbonestoaddflavortothisdish.Ifyoucookthechickenpiecesoffthebone,cooklessGme(maybeonly10-15minsoritwilldryout).Youcouldalsousethebonestomakeachickenstockifyouprefer.

Source:AdaptedfromPaulBocuse’s“MyBest”

1MorelmushroomsavailableatHubersbutcher(Dempsey),approx.$10per10gbags.NoillyPratavailableatwww.liquorbar.sg,samedaydeliveryavailableandfreedeliverywithaminimumspend,Hubersalsocarrieswheninstock.Madera(aforGfiedwine)canbefoundinmanygrocerystoresincludingTanglinMarketplace.2IhighlyrecommendusingthebrandofFrenchnewpotatoesshownonpg2,(Jason’s,TanglinMarketplace).Expensivebutwellworththeprice,goesbeauGfulwiththisdish.Boil(don’tmicrowaveaspackagesays)10-12minsinsaltedwater. Cook:MichellePilarczyk Maincourse

•  Whilethemorelmushroomsarecooking,seasonthechickenpiecesonbothsideswithsalt

andpepper.•  CutoffthestalksofthebuHonmushroomsandcutintothinstrips.•  Peeltheshallotsandsliceintothinstrips.Rinsethetarragonsprigs.•  Pour250ml(1cup)ofwaterintoalargesaucepanwiththeNoillyPrat,whitewineandthe

juices(withoutthegritattheboHom)fromthemoralmushroomrehydrabon.Addthetarragon,shallots,buHonmushrooms,andtwochickenstockcubes.Heatoverahighflame.

•  Putthechickenpieces,skin,andbonesintothepanandletthemcookfor12minsuncovered.

Makesuretheyarecoveredinliquid–addextrawaterifnot.•  Takeoutthepiecesofwhitemeat(breastsandwings–thesewilldryoutifcookedtoolong)

andleavethedarkmeattocookforanother13minutes.•  Inabowl,whiskthebuHerunblsoNened,thenwhiskintheflourtomakea“beurremani锕  Takethepiecesofdarkmeat(andtheskinandthebonesifyouuseddebonedchicken)outof

thepot.Discardtheskinandbones.•  Strainthecontentsofthepot(toremovethemushroomsandshallots)andreturntheliquidto

thepot.(Isavethemushroomsandaddbackinattheendasmykidsprefertheseovermorels).•  Completelyreducethecookingliquidunblitbecomesalmostasyrupyliquid,almost“dry”.This

ismostlythefatleNoverwhichisthegravyandcontainsmostoftheflavorforthesauce.

•  Whiskinthe“beurremanié”.•  Addthecrèmefraicheandcookfor5mins,sbrringconstantly.•  Putthepiecesofchickenbackintothepot.Turnoverseveralbmestocoat.•  Addthedrainedmorelmushroomsandgarnishwithafewpiecesofchoppedtarragon.•  Serveandenjoy.

BeurreManié