Directions

• Chicken
• Clean the morels using a dry brush and cut off the edge of the stems.
• Chop the mushrooms in 3-4mm pieces.
• Reserve 2 whole mushrooms for the plating.
• Heat up a frying pan and add some olive oil.
• Add the chopped mushrooms and saute them.
• Season with salt and pepper.
• Add the aromatics.
• Take the pan off the heat.
• Remove the mushrooms from the pan and cool them down.
• Reserve 4tbsp of cooked mushrooms for the presentation.
• Cut the chicken breasts lengthwise, but not all the way through.
• One of the sides should be connected.
• Split the mushroom filling in half.
• Stuff each chicken breasts with the mushrooms.
• Season the chicken with salt and pepper.
• Pack the meat in vacuum bags.
• Cook in sous vide at 60C for 1.5h.
• Remove the chicken from the sous vide.
• Open the bags and pat dry the meat.
• Set a frying pan over a very high heat.
• Drizzle some oil.
• Sear the chicken from every side until golden brown.
• Remove from the pan once it’s done and reserve.
• Sauce
• Set a large stock pot over a high heat and drizzle with some olive oil.
• Sear the chicken carcass and the wings until golden brown.
• Remove the meat from the pan and meanwhile you can snack on the wings if they are cooked.
• Add the two reserved morels to the pan and sear them until caramelised.
• Remove the mushrooms and reserve for later.
• Deglaze the pan using the sherry.
• Add the bay leaves, the tarragon and thyme sprigs and a lightly crushed garlic clove.
• Add the cream and bring to a simmer.
• Keep reducing the sauce until it thickens, about 10 to 15mins.
• Remove all the aromatics.
• Return the morels in the sauce and cook for another 2min.
• Asparagus
• Prepare your asparagus.
• Cut off the tough edge and peel the skin up to 3-4cm from the bottom edge.
• Place the asparagus in a pot.
• Add the butter and drizzle with some olive oil.
• Season with salt and pour water barely covering the asparagus.
• Cut a circle of a baking paper that will serve to cover the asparagus.
• Bring the vegetables to a simmer.
• Cook for 6-7mins until soft but not overcooked.
• Remove from the pot and reserve.
• Assembly
• Arrange one or more asparagus on one side of a plate.
• Add 3-4tbsp of the sauce on the other side and add a morel mushroom.
• Cut the chicken breast in half lengthwise.
• Arrange the chicken parallelly to the asparagus.
• Add reserved chopped mushrooms on the top of the chicken. Enjoy!