Preparation time: 15 min
Cooking time: 40 min
Serves 6

 INGREDIENTS

• One 5.5 lb chicken, cut into 6 pieces
• 3 finely chopped shallots
• 1 cup vin jaune wine
• 1 cup heavy cream
• 1 cup poultry stock
• 5 oz rehydrated morel mushrooms
• Salt & pepper

METHOD

Heat the sauté pan to 2/3 of the maximum power of your stove, and test the heat using the 'water drop' technique.

Brown the pieces of chicken on all sides, then set aside.

Lower heat and brown the shallots for 5 minutes, then add morel mushrooms.

Deglaze with vin jaune wine and add back the pieces of chicken and poultry stock.

Cover and simmer for 30 minutes.

Add cream and cook for 10 more minutes.

Adjust seasoning to taste.

Tips: You can substitute Savagnin wine for the vin jaune and golden chanterelles for the morel mushrooms.