Poulet au vin jaune et morilles franc-comtois

Name: Poulet au vin jaune et morilles franc-comtois
Total time: 75 min
Yield: Serves 4
Cuisine: Franche-Comté
Ingredients: 1 free-range chicken cut into 8 pieces (1.8 kg / 4 lb); 100 g (3½ oz) dried morels; 250 ml (1 cup) Jura vin jaune; 300 ml (1¼ cups) thick crème fraîche; 3 shallots, finely chopped; 30 g (1 oz) unsalted butter; 1 tbsp all-purpose flour; 1 bouquet garni (thyme, bay leaf)

Chicken with Jura yellow wine and morels

⏱ 75 minServes 4Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1free-range chicken, cut into 8 pieces1.8 kg (4 lb)
100 g (3½ oz)dried morels
250 ml (1 cup)Jura vin jaune
300 ml (1¼ cups)thick crème fraîche
3shallots, finely chopped
30 g (1 oz)unsalted butter
1 tbspall-purpose flour
1bouquet garnithyme, bay leaf

1 free-range chicken, cut into 8 pieces 1.8 kg (4 lb)
100 g (3½ oz) dried morels
250 ml (1 cup) Jura vin jaune
300 ml (1¼ cups) thick crème fraîche
3 shallots, finely chopped
30 g (1 oz) unsalted butter
1 tbsp all-purpose flour
1 bouquet garni thyme, bay leaf

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large stainless-steel sauté pan (28 cm / 11 in)

1 bowl of warm water for the morels

1 sharp knife (20 cm / 8 in blade)

1 cutting board

1 fine sieve for straining

1 sturdy wooden spoon

1 medium ladle

4 warm plates for serving

03 — Method

Soak the dried morels in warm water for 30 minutes, then rinse them well.
Strain the soaking water through a fine sieve, leaving the grit behind.
Season the chicken and brown it in the sauté pan with the butter for 10 minutes.
Set the chicken aside and soften the shallots for 3 minutes without browning.
Sprinkle in the flour and stir for 2 minutes, then deglaze with the vin jaune and morel water.
Return the chicken, add the morels and bouquet garni and cook covered over low heat for 35 minutes.
Remove the bouquet garni, stir in the crème fraîche off the heat and adjust the seasoning.