Soak the dried morels in lukewarm water for 20 minutes.

Carefully remove the morels and wash them thoroughly.

Strain the soaking water through a fine cloth or paper towel.

Pat the corn-fed chicken breasts very dry with paper towels.

Finely dice the shallot.

Season the meat with salt and pepper on the side facing down.

Place the chicken breasts, skin-side down, in a cold pan.

Heat the pan slowly to render the fat from the skin.

Cook the skin side for about 5 to 6 minutes until it is crispy and golden brown.

Turn the meat over and sear it briefly on the other side.

Cook the meat over medium heat until it reaches an internal temperature of about 68 degrees.

Remove the meat and let it rest in a warm place.

Sauté the diced shallots in the cooking fat until translucent.

Add the morels and sauté them briefly.

Deglaze with cognac and white wine.

Add 50 ml of the strained morel water and the cream.

Let the sauce simmer until it thickens to a creamy consistency.

Stir the cold butter into the sauce to give it a glossy finish.

Spoon a generous portion of the morel cream onto the plates.

Cut the chicken breast diagonally into two or three pieces.

Place the meat on top of the cream with the crispy skin facing up.

Garnish the dish with fresh chervil leaves.

Serve it with a well-chilled Chardonnay from Australia.

Homemade ribbon pasta

Tender spinach leaves

Duchess Potatoes