Roasted Chicken with Morel Cream Sauce and Potato Gratin

Ingredients

• 1 chicken (ca. 1,4 kg)
• 40 g dried morels
• salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 300 ml white wine (Muscateller)
• 4 Garlic cloves
• 1 stalk Celery
• 6 thyme sprigs
• 100 ml whipping cream
• 2 tbsp crème fraîche
• 2 tbsp butter
• 1 kg mostly waxy potatoes
• 500 ml whipping cream
• 1 Garlic clove
• salt
• Pepper (freshly ground)
• nutmeg (freshly grated)
• 75 g grated cheese (e.g. Emmental)

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Soak the morels in plenty of lukewarm water for about an hour, then strain through filter paper, reserving the soaking liquid. Rinse the morels again well and finely chop half of them.

3. 3.

   Wash and pat dry the chicken. Season inside and out with salt and pepper, then brown it on all sides in a hot pan with oil. Pour in some wine. Peel the garlic cloves, wash and trim the celery, roughly chop (reserve the green for garnish) and arrange around the chicken. First place the breast side down onto the thyme sprigs and roast in the oven for about 30 minutes.

4. 4.

   Meanwhile, for the gratin peel, wash and dry the potatoes. Slice thinly and layer evenly into four greased, oven‑proof dishes. Peel and finely chop the garlic, grate with a little salt. Bring to a boil with cream, season with salt, pepper and nutmeg. Pour over the potatoes so they are just covered. Sprinkle cheese on top and bake in the oven for about 40 minutes until golden brown.

5. 5.

   Turn the chicken, lightly salt and pepper it, and roast for another ~30 minutes until done. Add more white wine as needed during cooking.

6. 6.

   Remove the chicken from the pan and let rest under foil. Strain the sauce through a sieve. Add some of the morel soaking liquid and stir in cream. Return the morels to the sauce and simmer gently for 3–4 minutes until slightly thickened. Stir in crème fraîche, season with salt and pepper. Carve the chicken and serve with the morel sauce on plates, garnished with celery green. Serve alongside the potato gratin.