Poulet sauté à la Forestière (Sautéed Chicken with Morels, Potatoes and Bacon)

Ingredients

• chicken
• butter
• 1 spoonful shallots
• 150 grammes morels
• white wine
• 1 decilitre fonds de veau
• a pinch of coarsely chopped parsley
• potatoes
• breast bacon

Instructions

1. Fry the chicken well in butter.
2. Sprinkle it with the chopped shallots and add the quartered morels.
3. Stew in the oven for 10 minutes, then dress the chicken.
4. Deglaze the sautoir with white wine, add the fonds de veau and reduce by a third.
5. Pour the stock and the morels over the chicken and finish with a pinch of coarsely chopped parsley.
6. Sauté the diced potatoes in butter and set them round the chicken in 4 bouquets.
7. Place a rectangle of rissoléd breast bacon between each bouquet of potatoes.