Poultry — dried morels
Cockerel in vin jaune with morels
A fine cockerel simmered in Jura wine and vin jaune, with rehydrated morels and smoked lardons. This recipe is prepared in two stages for an incomparably rich sauce.
- Serves
- 4 people
- Preparation
- 20 min
- Cooking
- 32 min
Ingredients
Method
Soak the morels in a bowl of hot water and leave them to rehydrate at least two hours ahead.
Heat a little oil and butter in a large casserole. Brown the cockerel pieces in batches, turning them carefully. Remove them as they are browned.
Discard the excess fat. Add the smoked lardons and quartered pearl onions to the casserole. Let them colour lightly.
Return the cockerel to the casserole and leave it to warm through for two minutes.
Pour over the Marc d'Arbois and carefully flambé. Sprinkle with flour, stir to coat the pieces, then add the white wine and hot stock.
Add the nutmeg, salt, pepper, bouquet garni, chopped parsley and sliced garlic. Leave to simmer, covered, for about thirty minutes.
Drain the morels, open them gently to remove any grit inside. Bring the milk to the boil, add the morels and cook for two minutes, watching to prevent it from boiling over. Drain them and reserve the liquid.
Sauté the morels for two minutes in a knob of butter in a frying pan, then stir them into the cockerel with two ladles of the cooking milk. Mix, cover the casserole and leave to cool gently until the next day before reheating and serving.