French · dinner

Poulet aux Morilles (Chicken with Morels and Cream)

Poulet aux Morilles (Chicken with Morels and Cream) — from French Cooking Academy's cooking video Watch how it’s made · 12:40

Video by French Cooking Academy on YouTube · Open on YouTube

60 min · plus 1 h soaking the morelsServes 4763 kcal a serve
  • Keto (8.4 g net carbs a serve)
  • Gluten-free ingredients
  • Nut-free

Contains: Milk. Check labels on stock, sauces and spice mixes.

A Franche-Comté classic of chicken simmered in a morel and sherry cream sauce: about 50 g of protein a serve, rich and filling, with no flour and about 8 g of net carbs.

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Ingredients 9

Method

Tap a time to watch that step in the video.

  1. Soak the dried morels in about 200 ml hot water for at least an hour. Squeeze them out over a bowl, strain and keep the liquid, rinse the morels well to remove any grit, and halve the big ones. 1:50
  2. Season the chicken. Melt the butter over low heat and, once foaming, colour the chicken 3–4 minutes a side. Set it aside. 4:52
  3. In the same pan over medium heat, soften the shallots 1–2 minutes, add the morels for a minute or two, then add the sherry and reduce by half. 6:11
  4. Pour in the strained morel liquid and reduce by half again. Season with salt (or a little stock), add the cream and boil for about 10 minutes until it thickens. 7:08
  5. Return the chicken and its juices, spoon the sauce over, cover and simmer gently about 15 minutes until cooked through. Taste and adjust with a splash more sherry or morel liquid. 8:17

Tip. Serves 4 is our estimate (one piece each). In the video he seasons with a spoonful of chicken stock and uses about 120 ml sherry. He serves it with tagliatelle; for keto, use green beans.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 4

Energy763 kcal3,190 kJ
Protein52 g105% of a day
Fibre2.9 g11% of a day
Carbohydrate11 g8.4 g net · 5.5 g sugars4% of a day
Fat54 g32 g saturated69% of a day
Sodium570 mg25% of a day

Where the energy comes from one serve

  • Net carbs 5%
  • Protein 29%
  • Fat 66%

Fits keto: 8.4 g net carbs a serve, with 66% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Selenium High86%

47 µg a serve, mostly from chicken breasts (87%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Iron High70%

13 mg a serve, mostly from dried morels (84%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Vitamin B6 High66%

1.1 mg a serve, mostly from chicken breasts (80%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Vitamin A High61%

548 µg a serve, mostly from double cream (94%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Zinc High33%

3.6 mg a serve, mostly from dried morels (49%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin B12 High32%

0.8 µg a serve, mostly from chicken breasts (66%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Omega-3 High28%

0.4 g a serve, mostly from double cream (84%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin D High27%

5.4 µg a serve, mostly from dried morels (82%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Potassium High20%

950 mg a serve, mostly from chicken breasts (40%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Magnesium Source18%

76 mg a serve, mostly from chicken breasts (57%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Calcium Source12%

152 mg a serve, mostly from double cream (54%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin E Source12%

1.7 mg a serve, mostly from double cream (71%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Show the other 3
Folate6%

24 µg a serve, mostly from dried morels (32%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin K4%

5 µg a serve, mostly from double cream (79%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Vitamin C2%

1.9 mg a serve, mostly from shallots (62%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by French Cooking Academy; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.