Chicken dodine with morels Bressane sauce (part 2/2)

This is the first part. See part 1: https://dai.ly/x8206w7

Culin'Art Live session, Greta du Velay

Chiefs: Sandy Caire and Daniel Lopez

Chicken dodine with morels Bressane sauce
(4 people)

A whole chicken 1p
Dried morels 300g
Chicken breast 250g
Pork livers 100g
Strainer (for the record)
Double Cream 125g
Thyme / laurel
Onions 2p
Garlic 3 cloves
Carrots
White wine 500g
Cognac 10 g
Salt and pepper