• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Sot-L'y-Laisse Aux Morilles (Chicken Oysters with Morels)

  • Recipe Submitted by on

Category: French, Poultry

 Ingredients List

  • 6 Chicken oysters
  • 2 tb Flour
  • 2 tb Butter
  • 1 Shallot, chopped
  • Salt and pepper
  • 5 Morels, cleaned and split
  • -lengthwise
  • 6 tb Dry white wine (Sauvignon
  • -blanc by preference)
  • Nutmeg
  • 1 tb Cream


Larousse says: "A classic dish is morels braised in butter, the pan
juices being thickened with fresh cream or deglazed with Madeira" and
gives the following interesting recipes (among others) -

chicken oysters (the part where the backbone and thigh meet; you
could sub- stitute any tender cut of meat or even fish or shellfish,
totalling 3 or 4 oz)

Dredge meat in flour. Saute in butter over high heat; add shallot.
Season to taste with salt and pepper. Add morels and cool 7 - 8 min.
Add wine and allow to reduce. A sprinkle of nutmeg here is optional.
Add cream and cook 10 more min.

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