Arnaud MoreauGrand Cru Champagne EN / FR

Pairings & recipes / Creamy poultry

Creamy poultry

with the cuvée Tradition · Brut blend Grand Cru

Creamed chicken supremes with morels and white wine
Recipe 01

Creamed chicken supremes with morels and white wine

Time · Prep 25 min · Cook 35 min · serves 4

Ingredients

  • 4 free-range chicken supremes, skin on
  • 30 g dried morel mushrooms
  • 200 ml dry white wine
  • 250 ml full-fat crème fraîche
  • 30 g butter
  • 1 shallot
  • Salt, freshly ground black pepper

Method

  1. Soak the morels in warm water for 30 minutes, rinse thoroughly and drain well.
  2. Season the chicken supremes with salt and pepper, sear skin-side down in the foaming butter until golden, then reduce the heat and cook gently for 15 minutes, turning once.
  3. Remove the chicken and set aside. Sweat the minced shallot in the same pan, add the morels, deglaze with the white wine and reduce by half.
  4. Pour in the crème fraîche, season and simmer gently for 10 minutes until the sauce coats the back of a spoon.
  5. Return the supremes to the sauce for 5 minutes to reheat and glaze, then serve with pilaf rice or fresh pasta.

Why the pairing works. The richness of the cream and the earthy depth of the morels draw out the vinous, fruit-forward character of the Pinot Noir, while the Chardonnay provides the acidity needed to balance the weight of the sauce.

Chicken fricassée with tarragon and button mushrooms
Recipe 02

Chicken fricassée with tarragon and button mushrooms

Time · Prep 20 min · Cook 40 min · serves 4

Ingredients

  • 1 free-range chicken, cut into 8 pieces
  • 250 g button mushrooms
  • 1 onion
  • 150 ml dry white wine
  • 200 ml whipping cream
  • 2 tbsp freshly chopped tarragon
  • 30 g butter
  • Salt, pepper

Method

  1. Season the chicken pieces with salt and pepper and brown on all sides in the foaming butter, then set aside.
  2. In the same casserole, sauté the sliced onion, add the sliced mushrooms and cook until lightly coloured.
  3. Return the chicken to the pot, deglaze with the white wine, bring to a boil, then cover and simmer gently for 25 minutes.
  4. Pour in the cream, add the tarragon, adjust the seasoning and cook uncovered for a further 10 minutes on a low heat to thicken the sauce.
  5. Serve piping hot with steamed potatoes or fresh tagliatelle.

Why the pairing works. The delicate anise notes of tarragon and the creamy sauce interact with the fine bubbles and acidity of the Chardonnay, while the full-flavoured chicken flesh complements the vinous character of the Pinot Noir.

Other pairings of this cuvée

Discover the cuvée Tradition ← All pairings