Poularde de Bresse au vin jaune

Name: Poularde de Bresse au vin jaune
Total time: 75 min
Yield: Serves 6
Cuisine: Bresse
Ingredients: 1 Bresse AOP poularde, 2.2 kg (4¾ lb); 50 g (2 oz) dried morels; 300 ml (1¼ cups) Jura vin jaune; 250 ml (1 cup) thick crème fraîche; 80 g (3 oz) unsalted butter; 3 shallots; 200 ml (¾ cup) chicken stock; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Bresse poularde in vin jaune

⏱ 75 minServes 6Hard580 kcal

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

01 — Ingredients6 servings

1Bresse AOP poularde, 2.2 kg (4¾ lb)
50 g (2 oz)dried morels
300 ml (1¼ cups)Jura vin jaune
250 ml (1 cup)thick crème fraîche
80 g (3 oz)unsalted butter
3shallots
200 ml (¾ cup)chicken stock
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

1 Bresse AOP poularde, 2.2 kg (4¾ lb)
50 g (2 oz) dried morels
300 ml (1¼ cups) Jura vin jaune
250 ml (1 cup) thick crème fraîche
80 g (3 oz) unsalted butter
3 shallots
200 ml (¾ cup) chicken stock
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 6. 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 cast-iron Dutch oven (30 cm / 12 in)

1 bowl, 1 L (1 qt), for the morels

1 fine strainer

1 ladle

03 — Method

Soak the dried morels 25 min in a bowl of warm water, then drain, keeping the strained liquid, and rinse to remove all grit.
Truss the poularde, salt generously and brown on all sides in the Dutch oven with the unsalted butter for 10 min over medium heat.
Add the sliced shallots and morels around the bird, sauté 3 min, then deglaze with the vin jaune, scraping up the browned bits.
Pour in the hot chicken stock and the strained morel liquid, cover and simmer 50 min over low heat, basting often.
Remove the bird, carve into pieces and keep warm, then stir the crème fraîche into the sauce and reduce 10 min until it coats a spoon.
Adjust the salt and pepper, spoon the morel sauce over the poularde and serve hot right away with rice or fresh pasta.