Recipe: Chicken with Yellow Wine and Morels

Name: Poulet au vin jaune et aux morilles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portions
Ingredients: 1 beau poulet fermier de 2 kg (découper et n'utiliser que les cuisses,les hauts de cuisse -dans ma famille on dit les "gras" de cuisse, les ailes avec les blancs et en gardant la peau1/2 litre de crème épaisse35 g de morilles sèchesun peu de beurre clarifié, sel, poivre30 cl (1/2 bouteille) de vin jaune du jura

By Dubarry ★ ★ ★ ★ ★ 4.8/5 (97 reviews) Meat

Prep 20 min

Cook 30 min

Total 50 min

Servings 4 serv.

Chicken with yellow wine and morels is a flavorful and refined dish that appeals to the palates of food enthusiasts. 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 accompanied by 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, accom

Ingredients for 4 servings

1 beautiful farm chicken weighing 2 kg (cut and use only the thighs, upper thighs - in my family we call them the "fat" of the thigh, the wings with the breasts and keeping the skin
1/2 liter of thick cream
35 g of dried morels
a little clarified butter, salt, pepper
30 cl (1/2 bottle) of Jura yellow wine

Step-by-step directions

1- Soak the morels in lukewarm water several hours in advance.

2- Lightly flour (I use a bag, I put a little flour, the chicken pieces, I close the bag, I shake it and I remove the pieces by shaking a little), season and sauté the chicken pieces in white butter in a covered sauté pan for 20 minutes (do not let them brown) starting with the skin side. the pieces should not overlap and should if possible cover the entire bottom of the pot (if necessary use the neck and giblets to complete).

3- Degrease the sauté pan and pour in the yellow wine. let it reduce a little and add the fresh cream and the morels cut in half and well cleaned (they must cook well to lose their toxicity). let cook on the corner of the heat uncovered to finish the cooking while letting the sauce thicken and bind.
correct the seasoning.

4- At the last moment, add a splash of raw yellow wine.
I serve with creole rice cooked in half clear water and half water from soaking the morels

Chef Patrick's Comment

A good classic recipe for chicken with yellow wine. If I can find a good hen I prepare this recipe in April or May when fresh morel season arrives I use liquid cream and I serve with a risotto bound with foie gras.

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