Jura Vin Jaune Chicken with Morels

Ingredients

4 servings

• 1 chicken, 1.3 to 1.4 kg
• 25 cl of Vin Jaune from Château-Chalon or other vineyards
• 50 cl of crème fraîche
• 20 g of butter
• salt and pepper
• 60 g of dried morel mushrooms
• 2 onions
• 2 shallots
• 2 cloves of garlic
• 20 cl of chicken broth

Steps

1. 1

   Use a cast-iron pot. Rinse the dried morels, then soak them in water for 30 minutes. After carefully filtering it, you can use the soaking water and add it when adding the stock.

2. 2

   Cut the chicken into 8 pieces of similar size.

3. 3

   Brown the chicken pieces in butter. Season with salt and pepper. Remove the chicken pieces and set aside.

4. 4

   Finely chop the shallots and onion. Crush the garlic.

5. 5

   Sauté them in the same pot, then deglaze with half of the Vin Jaune before putting the chicken pieces back into the pot.

6. 6

   Add the stock. Cover and cook for 45 minutes.

7. 7

   Remove the chicken pieces and reduce the juices by half.

8. 8

   Then add the cream and the rest of the Vin Jaune. Reduce the liquid by half again through evaporation, then return the chicken to the pot.

9. 9

   Clean the morels and boil them for 5 minutes before adding them to the preparation, whole or cut in half if large. Let heat through and infuse over very low heat for 30 minutes.