Legs of farm poultry with cream and morels

Two legs of free-range poultry simmered in a creamy mushroom sauce with whole morels.

In stock
delivered from 08/02/23
750 g
€3.13 / 100 g

Traditionally, we eat poultry with morels at Christmas, but for year-round enjoyment, the chef has prepared a lighter, creamier recipe.

The legs of free-range chicken (drumstick and thigh) are simmered in a creamy mushroom sauce with whole morels.
The chicken is free-range, from France and raised in the open air.


  • 750 g : jar 

Tasting advice :

You can accompany the farmhouse chicken legs with a mushroom risotto, a creamy polenta bound with the dish's sauce or with linguine sautéed with the sauce.

Preheated traditional oven: 20 minutes at 180°C (Th. 6) in a clay dish. Store at room temperature.

Cooked chicken thighs 40% (chicken thighs from free-range chicken, water, salt, pepper, thyme, laurel powder, ground thyme, natural flavouring), water, white wine (sulphites), onions, dried pork belly (pork belly, salt, pepper, ferments, lactose), port (sulphites), rehydrated morels 2%, liquid cream 2% [cream, (milk), stabiliser : carrageenan], modified corn starch, button mushrooms, chanterelles, sunflower oil, natural flavour (celery), salt, pepper, bay leaf powder, ground thyme.
Chicken, pork, Origin: France.

Nutritional values
Average nutritional values Per 100 g
Energy (kJ / kcal) 569 / 136
Total fat (g) 7,9
Saturated fat (g) 2,5
Carbohydrates (g) 4,9
sugars (g) 0,5
Proteins (g) 11
Salt (g) 0,76