Chicken Fricassee with Morels and Saffron Rice

A great pasta dish for any occasion:

Wash the poulard inside and out under running water and dry. Remove the bones except for the thigh and wing bones and divide the meat into 8 pieces of as equal size as possible. Clean and coarsely chop the vegetables for the stock. Make a light stock from the stomach, heart, carcass, vegetables, garlic and bay spice (takes about 1, 5 h). For the egg mixture, remove the skin from the onions and finely dice them. Remove the dark green part and the roots from the leek, rinse and cut into small cubes. Rinse and clean the celery, remove the coarsest fibers and dice. Melt 40 g of butter in a frying pan and sauté the vegetables in it, stirring continuously until colorless.

Season the pieces of meat with salt, season with pepper, place on top of the vegetables and also sauté without turning color.

Put flour in a sieve and sprinkle over the meat. Add the rest of the butter flakes. Turn the meat to the other side. Pour in wine. Evaporate in about 10 minutes.

Turn the meat pieces to the other side and add about 1/2 liter of the light stock at a time. Add parsley and thyme and steam for 25 min.

Remove the cooked pieces of meat with a fork, put them on a plate, cover with foil and keep warm.

Pour the sauce through a sieve, pushing through as many vegetables as possible. Simmer the sauce one more time.

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