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Le Chaudron recipe
Coq au vin jaune
Coq au vin jaune (chicken in Jura wine)
⏱ 90 minServes 6Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1rooster (or large chicken), cut into pieces
400 ml (1⅔ cups)Jura vin jaune
300 g (11 oz)rehydrated morels
300 ml (1¼ cups)heavy cream
3shallots, chopped
2 tbspflour
- 1 rooster (or large chicken), cut into pieces
- 400 ml (1⅔ cups) Jura vin jaune
- 300 g (11 oz) rehydrated morels
- 300 ml (1¼ cups) heavy cream
- 3 shallots, chopped
- 2 tbsp flour
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Brown the chicken for 10 minutes.
- Set aside, sweat the shallots and stir in the flour for 1 minute.
- Deglaze with the vin jaune, return the chicken and bring to a simmer.
- Cover and simmer gently for 50 minutes.
- Add the morels for the last 20 minutes.
- Stir in the cream, cook 5 minutes and serve.
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