Recipe: Chicken with Yellow Wine and Morels

Name: Chicken with Yellow Wine and Morels
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 fine farm chicken weighing 2 kg (4.4 lb); 500 ml (2.1 cups) of heavy cream; 35 g (1.25 oz) of dried morels; A little clarified butter, salt, pepper; 300 ml (1.25 cups) (half bottle) of Jura yellow wine

By Dubarry 4.8/5 (97 reviews) · 🍳 88 made it

Prep 20 min

Cook 30 min

Total 50 min

Servings 4 serv.

Chicken with yellow wine and morels is a savory and refined dish that delights food lovers. This dish originates from the Jura region in France, where yellow wine is produced. The chicken is steamed and marinated in yellow wine before being served with fresh morels. The yellow wine brings a unique and complex flavor to the dish, while the morels add a touch of texture and smoky flavor. The dish is served hot with rice or potatoes, accompanied by a green salad to bring a touch of freshness. It is an ideal dish for winter evenings or special occasions. The ingredients used are fresh and of quality, guaranteeing a delicious and satisfying meal.

Ingredients for 4 servings

Adjust for

servings

1 fine farm chicken weighing 2 kg (4.4 lb)
500 ml (2.1 cups) of heavy cream
35 g (1.25 oz) of dried morels
A little clarified butter, salt, pepper
300 ml (1.25 cups) (half bottle) of Jura yellow wine

Step-by-step directions

1 Cut the chicken and use only the thighs, upper thighs (in my family we call them the « fat » part of the thigh), the wings with the white meat, keeping the skin.

2 Soak the morels in lukewarm water several hours in advance.

3 Flour very lightly (I use a bag, put a little flour in it, add the chicken pieces, close the bag, shake it and remove the pieces while shaking a bit), season and sauté the chicken pieces gently in clarified butter in a covered sauté pan for 20 minutes (do not allow to brown), starting with the skin side. The pieces should not overlap and should ideally cover the entire bottom of the pan. If necessary, use the neck and trimmings to complete the layer.

4 Skim the fat from the pan and pour in the yellow wine. Let it reduce slightly and add the heavy cream and morels cut in half and well cleaned (they must cook well to lose their toxicity). Let cook on the edge of the heat uncovered to finish cooking while allowing the sauce to bind and thicken.

5 Adjust the seasoning.

6 At the last moment, add a splash of raw yellow wine.

I serve with creole rice cooked in half clear water and half morel soaking water.

Chef Patrick's Comment

A fine classic chicken with yellow wine recipe. If I can find a good hen, I prepare this recipe in April or May when fresh morels arrive. I use liquid cream and serve with a risotto enriched with foie gras.

Frequently asked questions

Can I replace the yellow wine with another white wine?

Technically yes, but you'll lose the dish's character. Jura's yellow wine has a distinctive hazelnut flavor found nowhere else. A Savennières or white Sancerre works, but it's a shame. Invest in a decent bottle of yellow wine, it's worth it.

Why soak dried morels several hours in advance?

Dried morels contain gyromitrin, a toxin that disappears during cooking. Soaking slowly in warm water rehydrates them progressively and reduces toxins. During slow cooking in sauce, they lose remaining toxicity. Don't skip this step, it's food safety.

Can this dish be prepared the day before and reheated?

Yes, even recommended. Prepare it fully the day before, refrigerate in its sauce. Next day, reheat gently on low heat, about 15 minutes. Add the fresh yellow wine at the very last moment, not before. Flavors meld and round out nicely.