Chicken with morel mushrooms and vin jaune wine
- 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
1/ Heat the sauté pan to 2/3 of the maximum power of your stove, and test the heat using the 'water drop' technique.
2/ Brown the pieces of chicken on all sides, then set aside.
3/ Lower heat and brown the shallots for 5 minutes, then add morel mushrooms.
4/ Deglaze with vin jaune wine and add back the pieces of chicken and poultry stock.
5/ Cover and simmer for 30 minutes.
6/ Add cream and cook for 10 more minutes.
7/ Adjust seasoning to taste.
Tips: You can substitute Savagnin wine for the vin jaune and golden chanterelles for the morel mushrooms.