CHICKEN CROQUE with morels, Vin Jaune and Comté
Persons
4
Preparation time
Difficulty
Cost
Recipe created by :
Pierre Koch, Executive Chef EMEA
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- Pochon Loaf 450 g - 32993
- 4 chicken thighs
- 40 g dried morels
- 100 ml white wine
- 200 ml cream
- 100 g Comté
- 1 shallot
- Mixed salad greens
- Vinaigrette
For the Béchamel:
- 100 ml vin jaune du Jura
- 50 g butter
- 50 g flour
- 500 ml milk
- 5 g cep mushroom powder
Preparation steps
Vacuum cook the chicken thighs with the skin on at 73°C for 2 hours. Brown the pieces of chicken in a frying pan with butter until the skin is crispy, then leave to cool. Cut into thin slices.
FOR THE BÉCHAMEL:
- Make a classic Béchamel sauce by mixing the melted butter with the flour. Cook for around 1 minute and pour in the cold milk all at once.
- Cook until it boils, stirring constantly.
- Add the cep mushroom powder, the vin jaune and adjust the seasoning.
FOR THE SANDWICH:
- Soak the morels in warm water to rehydrate them, then filter the water in which they have soaked, cut in half and wash several times.
- Finely chop a shallot and fry in butter. Add the morels, deglaze with the white wine and morel juice, then cover with cream. Cook over a low heat, then drain the morels, keeping the largest for the decoration and add the rest to the Béchamel.
- Cut two slices of bread. Butter one side of each slice and then turn them over to spread a layer of Béchamel, followed by thin slices of Comté and finish with the sliced chicken on one slice only.
- Close the sandwich and spread another layer of Béchamel on the top of the croque.
- Cook the croque on tray in the oven until it is golden and the cheese has melted. Garnish with Comté crisps and a few whole morels.
- Arrange on a plate, put the morel emulsion around the sandwich and serve with a seasoned green salad.
