The Racan pullet is a white hen breed from Touraine raised in the open air for at least 4 months. Its meat, like that of its cousin the black géline, has an extraordinary flavour and texture. Dried morels soaked in cold stock gradually release their umami, which is what enriches the sauce. You can also use fresh ones, simply cooked for 10 minutes beforehand, the result barely changes. The pullet does all the work itself: 25 minutes on low heat, covered, and the meat stays white and tender.

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Ingredients for 4 servings

servings
  1. 1 Racan pullet cut into 8 pieces
  2. 1.75 oz (50 g) of fine butter and a few drops of oil
  3. 1.75 oz (50 g) of dried morels soaked in ½ litre of cold stock (meat or poultry)
  4. or 14 oz (400 g) of fresh morels cleaned and simply cooked in stock for 10 minutes
  5. 0.8 cup (20 cl) of liquid cream (30 %)
  6. 2 shallots finely chopped
  7. salt and freshly ground pepper