Chicken in Jura Vin Jaune and morels Ingredients: 1- chicken of 1.3 to 1.4 kg U- 50 cl of- crème fraîche- 20 g of- butter- 60 g of- dried morels U Flavors- 25 cl of- Vin Jaune from Château-Chalon or other vineyards salt and pepper- 2- onions- 2- shallots- 2 cloves of - garlic- 20 cl chicken stock.
Utensils： 1 Kitchen scale- 1 casserole dish-
Total time:
1h40
Preparation:
25 min -
Cooking:
1h15
Phase 1
Use a cast iron casserole dish. Rinse the dried morels then rehydrate them in water for 30 min. It is possible, afterHaving carefully filtered, use this soaking water and add it when you add the broth.
Phase 2
Cut the chicken into 8 pieces of equivalent size.
Phase 3
Brown the chicken pieces in the butter. Salt, pepper. Remove the chicken pieces and set them aside.
Phase 4
Finely chop the shallots and onion. Crush the garlic.
Phase 5
Brown them in place of the chicken then deglaze with half the Vin Jaune before putting the chicken pieces back in the casserole dish.
Phase 6
Add the broth. Cook for 45 minutes covered.
Phase 7
Remove the poultry pieces and reduce the juice by half.
Phase 8
Then add the cream and the rest of the vin jaune. Reduce the liquid by another half by evaporation then place the chicken back in.
Phase 9
Clean the morels then cook them for 5 minutes in boiling water before adding them to the dish.separated whole or cut in 2 if they are large. Leave to warm and infuse over very low heat for 30 minutes.
Utensils： 1 Kitchen scale- 1 casserole dish-
Total time:
1h40
Preparation:
25 min -
Cooking:
1h15
Phase 1
Use a cast iron casserole dish. Rinse the dried morels then rehydrate them in water for 30 min. It is possible, afterHaving carefully filtered, use this soaking water and add it when you add the broth.
Phase 2
Cut the chicken into 8 pieces of equivalent size.
Phase 3
Brown the chicken pieces in the butter. Salt, pepper. Remove the chicken pieces and set them aside.
Phase 4
Finely chop the shallots and onion. Crush the garlic.
Phase 5
Brown them in place of the chicken then deglaze with half the Vin Jaune before putting the chicken pieces back in the casserole dish.
Phase 6
Add the broth. Cook for 45 minutes covered.
Phase 7
Remove the poultry pieces and reduce the juice by half.
Phase 8
Then add the cream and the rest of the vin jaune. Reduce the liquid by another half by evaporation then place the chicken back in.
Phase 9
Clean the morels then cook them for 5 minutes in boiling water before adding them to the dish.separated whole or cut in 2 if they are large. Leave to warm and infuse over very low heat for 30 minutes.