Guinea fowl supremes with morels and Champagne

• Easy - 15 Min

INGREDIENTS (4 SERVINGS)

• 4 guinea fowl supremes
• 1 onion
• 1 Borde dried morels pot (25 g)
• 15 g butter
• 1 tablespoon olive oil
• ¼ liter of Champagne
• 15 cl poultry stock
• 2 tablespoons double cream
• Salt/pepper
• Some parsley stems

PREPARATION

1. Soak the dehydrated morels in a container of warm water for 15 minutes. Drain them (retaining the rehydration water) and then immerse in boiling water for 1 minute. Drain them again (no need to keep this water).
2. In a saucepan, filter the rehydration water through a small, fine-mesh sieve to remove any impurities. Reduce this water until you have  a tablespoon (be careful not to burn). Set aside.
3. Peel and chop the onion.
4. Put the butter and olive oil in a casserole dish. Heat and brown the guinea fowl supremes over high heat (2 to 3 minutes on each side). Set them aside on a plate and add the diced onion to the pan. Fry them for 5 minutes and then deglaze with Champagne.
5. Add the chicken stock. Return the guinea fowl supremes to the casserole dish and pour in the tablespoon of morel reduction and mix.
6. Cook over medium heat, covered, for 30 minutes. Turn the pieces halfway through the cooking time.
7. Remove the guinea fowl supremes from the casserole dish and add the double cream and morels. Add salt and pepper to taste. Mix well and bring to the boil, then put the supremes back in.
8. Arrange the supremes on each plate with the sauce and the morels. Sprinkle with parsley, and it's ready!