Chicken in wine with morels is a classic option, combining the best of comforting cuisine with a touch of elegance. This recipe, perfect for festivities and celebrations , highlights the flavor of chicken in a rich wine and morel sauce that will delight all your guests. Accompanied with a garnish of pâtes fraîches, this dish becomes the star of a festive table, full of unmatched flavors and irresistible aromas.

This wine chicken recipe is one of those timeless recipes that unites the comfort of home cooking with the elegance of festive dishes. Wine, an essential ingredient in this recipe, brings a unique complexity to the palate , infusing the chicken with a depth of flavor and unmatched tenderness. Morels, mushrooms with an earthy aroma and intense flavor, take this preparation to the next level, adding a characteristic texture and flavor to the sauce.

For those looking for alternatives, the morels can be substituted with other robust-tasting mushrooms such as shiitakes or porcini mushrooms, thus preserving the character of the recipe. The choice of a copper casserole like Buyer's Prima Matera sauteuse is no coincidence. This choice ensures uniform heat distribution, allowing each ingredient to be optimally infused with the flavor of the wine and morels, guaranteeing perfect cooking of the chicken and an exquisite sauce.

By cooking this dish in a copper casserole, we experience a perfect amalgam between tradition and quality, ensuring an exceptional preparation where each element plays its role to create a culinary result of excellence. This recipe is more than a simple preparation, it is an invitation to taste and share special moments with a dish that awakens the senses and makes each meal a celebration.

De Buyer Copper Casserole


  • 4 free-range chicken thighs
  • 2 or 3 shallots
  • 250 ml of young white wine*
  • 120 g dried morels
  • 60 cl of cream
  • 40g butter
  • 3 tablespoons olive oil


  1. Moisturize the dried morels for about 30 minutes. T o hydrate dried morels, you can soak them in a bowl of warm water for approximately 30 minutes. The water should not be hot, but room temperature or slightly warm. It is essential that the morels are completely rehydrated and softened before using them in the recipe. Once hydrated, pass them through a strainer and water to remove any impurities and set them aside to use in the preparation.

  2. Peel and finely chop the shallots. Booking.

  3. Brown the chicken thighs in Buyer's Prima Matera casserole with a little butter and a drizzle of olive oil. Then, remove them and reserve.

  4. Strain the morels from their juice. Booking.

  5. Meanwhile, brown the shallots in butter in the skillet. Add the morels cut in half and sauté them for a few minutes. Add the morel juice and deglaze with yellow wine. Let it reduce. Add the cream and then the chicken thighs. Cook over low heat for 40 minutes. Serve hot accompanied by fresh pasta.


  • Deglazing is a culinary term that refers to adding a liquid, such as wine, broth, or water, to a pan or container after cooking meat or vegetables. This helps release flavors that are stuck to the bottom of the pan after browning foods. Whipping in the liquid and scraping up any browned bits from the bottom adds flavor and depth to the dish.
  • For this recipe it is typical to use "vin jaune", a type of dry and unique yellow wine originating from the Jura region of France. It is made mostly with Savagnin grapes and aged in oak barrels, where it acquires its distinctive flavor and aroma. It is known for its golden color and characteristic nutty flavor. You can replace it with another ideally dry white wine.
  • For those looking for alternatives, the morels can be substituted with other robust-tasting mushrooms such as shiitakes or porcini mushrooms, thus preserving the character of the recipe.
  • If you are curious to understand the virtues of cooking in copper and how to care for these wonderful pieces, I hope you will solve everything in the article we have here .

Chicken in wine


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