Poultry — fresh morels

Capon in Vin Jaune with Morels

Name: Capon in Vin Jaune with Morels
Prep time: 20 min
Cook time: 40 min
Yield: Serves 6
Cuisine: Swiss
Ingredients: 1 capon; 200 g fresh morels; 10 cl vin jaune; 10 cl chicken stock; 6 tbsp crème fraîche

A slow-cooked dish of jointed capon, cooked with vin jaune and stock, enriched with morels at the end of cooking. The crème fraîche adds a gentle bind to the sauce.

Serves: Serves 6
Preparation: 20 min
Cooking: 40 min

Method

Joint the capon into even pieces. Brown them in a hot casserole.
Deglaze with the vin jaune and chicken stock, then cover. Cook for 20 minutes.
Add the cleaned morels and continue cooking for another 20 minutes over low heat.
At the end of cooking, stir in the crème fraîche, mix gently and serve piping hot.