Ingredients
The following ingredients have 4 Servings
- Salt
- 6 small shallots
- 3½ ounces (100 g) button mushrooms
- 1 ounce (30 g) dried morel mushrooms
- 1 tablespoon flour
- Scant ½ cup (100 ml) Noilly Prat
- 2½ chicken stock cubes
- Scant ½ cup (100 ml) Madeira
- 1 tablespoon softened butter
- 1 Bresse chicken, weighing 4 lb (1.8 kg), cut into 8 pieces
- 1 pound 2 ounces (500 g) thick crème fraîche
- 3 sprigs tarragon
- Generous 2 cups (500 ml) white wine
