Chicken La Tulipe Recipe (2024)

This version is unnecessarily complicated when it can be done with chicken pieces in one pan without fuss. It's a classic French dish, with morels added when one has them or can afford them. Use thym, a bit of bouillon added with the morels (home made is better but a cube will do) and finish off with the cream. One can soak the morels with cognac, sure, but the bouillon will do just fine and avoid the problem of flambé inside.

Not a typo, but some dried morels can take more than the 2 tablespoons called for, absolutely. I trust you added more to soften them up!

Light cream is not the cream that floats to the top. It's heavier than half and half but lighter than heavy cream and somewhat thinner. I think it's 20% butterfat compared to 38 % for heavy whipping cream; half and half is generally 12% butterfat. It's rarely available. Whole Foods, however, has the 365 brand light cream. In England it's called single cream. I always think it's a waste when full heavy cream, especially raw cream, is so much better.

2 Tablespoons Cognac is immediately absorbed by the dried morels and they are still dry - could this be a typo? Certainly none left to drain or flambe. Otherwise a sublimely delicious dish.

Light cream is table cream. It's the one that in years gone by would rise to the top of the bottle of a quart of milk. It's in the dairy case of your supermarket. It's not half-and-half nor sour cream nor creme fraiche.

Halfway between a whole roasted chicken and chicken parts is a one-pan recipe with a butterflied cornish game hen, Follow the cooking instructions in Mark Bittman's "Chicken Under a Brick" recipe (I use a tin-foil-covered tea kettle filled with water to press the hen), and then make a pan sauce with broth, cream, cognac, thyme and morels. It is crisp, juicy and more elegant than parts, and it is a good size for two people, served on a platter ringed with rice and veg!

Why would anyone throw out the pan drippings from this delightful roast chicken?Save them in a jar in the fridge until you can use the morel-chicken-scented fat to sauté some onions or begin a risotto. Add the rest of the drippings and your ordinary weeknight dish will soar.

I just made this for the second time, this time adding way more cognac - like 1/2 cup. I used creme fraiche. It was amazing. Wow.

Followed the recipe exactly first time, with exception of the unattainable morels- Instead I used the wild mushroom medley, packaged in a ridiculously massive plastic barrel, that’s obtained at a little known boutique food outlet known as Costco. Used triple the cognac and turned out amazing. Second time subbed chicken stock for the white wine I didn’t have and tasted even better. Agree that chicken pieces are easier. Basting a few times while roasting makes the chicken skin tastier, hands down

I've bought dried morels at the local Safeway for $25 a bag. Also substituted Harveys Bristol Cream sherry for cognac. This is elegant and seductive and I say give me more, more, more morels!

I ended up adding water to the cognac to help with the dried morels. You could still taste the cognac in the end and it was delicious.

Sure, any mushroom will do. Actually, chinese black mushrooms make an interesting substitute for morels. Just don't use too many and then forget the cognac and just use bouillon (home made if your cooking enthusiasm takes you there).

This is really easy and really really good. Only problem is sourcing the morels. You need to order online, in advance Or, keep a jar in the kitchen. Just in case.

I suggest reading the recipe through to the end. The temp is given in Step 1 and the time includes putting the dish together before putting it in the oven. As other commenters have noted, some morels require more liquid - some cooks have used more Cognac, others have used water.

terrific recipe ...i skimped using dried porcini's, couldn't find dried morels but still excellent ...added more cognac ...suggest turning 4 times, 15minutes three sides including upside down and fourth 20 minutes right/side/up would have been perfect ...definitely find light cream.
Just fantastic ...making it again sunday ...

Wonderful flavor; I found that 3T of cognac wasn’t nearly enough for my mixed dried mushrooms, used ½ and ½. Did not have enough juice for basting. Served with garlic mashed potatoes. Wonderful flavor!

Soak motels in 2 tbsn cognac/brandy plus 1/4 cup waterSauté morels in butter. Add wine. Add morel liquid

Roasted pieces rather than a whole chicken too because we were cooking for more people and made the sauce separately. Worked beautifully. Definitely used more cognac—probably 1/2 cup to soak and another 1/2 cup in the sauce to finish at the end. Also added some fresh thyme and tarragon and was divine. Everyone loved it!

I first ate this recipe in Lyon at a luncheon hosted by the major, where I was working at the time in the 1990s. It is a classic French recipe and not invented by La Tulipe or whomsoever in the US. I agree it needs a lot more cognac.

Some cooks have trouble sourcing the morels. Walmart.com has them for $24 for 2 ounces (Jan. 2021). Well worth it.

First time - exactly as recipe. Second time round - doubled cognac. Third time time round - skipped the chicken and the cooking - drank cognac! Hic!

We baked 5 chicken thighs. Not enough sauce for all 5.

Sooooo.... seems like this can be adapted to use fresh morel mushrooms, which are better quality and way more available here where I am than the dried. I have thoughts on how to capture the same cognac-y flavor that using soaked dried morels would give, but welcome hearing what thoughts any of y’all have about this.

Why would anyone throw out the pan drippings from this delightful roast chicken?Save them in a jar in the fridge until you can use the morel-chicken-scented fat to sauté some onions or begin a risotto. Add the rest of the drippings and your ordinary weeknight dish will soar.

Anyone here ever encountered a cube that would do in place of bouillon (let alone cognac)? Brand, please.

Morel mushrooms have a unique and distinctive taste. Substituting other mushrooms by choice or circ*mstances will result in a very tasty dish but the flavor will be different than a dish that uses morels.

Do you need to flambé? Never done that!

Could t find morels so I used 2/3lb fresh chanterelles and rabbits foot mushrooms. I used crepe fraiche and for mushroom runoff I reserved the liquid the mushrooms released when frying for later steps. Had to add a little extra grain alcohol to be able to flambé.

Rich and delicious. Since the sauce is so heavy it might seem out of place with less opulent mushrooms ($25/oz at our local store, half that if you can get them at the farmers market.) But it would still be really good. I thought the morel sauce was too salty, possibly because I had also salted the inside of the chicken. Next time I’ll be lighter with the salt for sure.Soaked the morels in a mix of beef broth and cognac so as to not also spend $20 on cognac. Did not flambé.

There isn't a cow that gives true light cream, unless you spoon it from a container of raw milk. So use regular cream that isn't ultra pasteurized. Available at Trader Joe's