Coq au vin jaune with morel mushrooms

Recipe

Select a firm free range chicken and cut into quarters.

Season the chicken pieces with salt and pepper, sprinkle them lightly with flour and fry them very gently in a sauté pan, without allowing them to colour.

Cover the CRISTEL sauté pan and cook for two hours in a moderate oven.

Remove the sauté pan from the oven, deglaze with the vin jaune, then add the fresh morels and the cream.
Adjust the seasoning and reduce uncovered over a very low heat.

Serve moulded with rice.