Poultry — dried morels
Guinea fowl with morels and vin jaune
The whole guinea fowl is first braised with carrot and onion, then joined by a vin jaune and cream sauce enriched with morels. It is carved and served with fresh pasta.
- Serves
- 6 people
- Preparation
- 2 h
- Cooking
- 1 h 02
Ingredients
Method
Soak the morels for one to two hours in lukewarm water, then wash them thoroughly.
In a large cast-iron casserole, brown the whole guinea fowl on all sides in a little oil. Add the sliced onion and carrot and fry them gently.
Pour in 10 cl of vin jaune or Jura wine, add the bouquet garni, cover and leave to cook for about 1 hour over low heat.
Meanwhile, prepare the sauce: soften the shallot in a knob of butter, then pour in the remaining wine, the chicken stock, a glass of the morel soaking water and the cream.
When the bird is cooked, carve it and keep the pieces warm under a sheet of aluminium foil.
Add the guinea fowl cooking juices to the sauce, reduce until it coats the back of a spoon, then season with salt and pepper.
Sauté the drained morels in a little butter for a few minutes, add them to the sauce. Serve the guinea fowl with fresh pasta.