Poultry — dried morels
Poularde with Vin Jaune and Morels
Golden pieces of poularde simmered in a creamy Jura vin jaune sauce, enriched with generous morels. An exceptional Franche-Comté dish that will delight your guests.
- Serves
- Serves 4
- Preparation
- 30 min
- Cooking
- 1 h
Ingredients
Method
Bring 2 litres of water to a gentle simmer. Pour over the morels in a large bowl. Cover and leave to rehydrate for about twenty minutes.
Preheat the oven to 180°C (gas mark 4). Heat the butter and oil in a large ovenproof casserole.
Sear the poularde pieces in batches until golden brown. Season with salt and pepper and dust immediately with flour, turning them.
Cover the casserole and slide it into the oven for thirty minutes for an initial covered cook.
Meanwhile, rinse the morels thoroughly in cold water two or three times until the water runs clear. Drain them carefully.
Remove the casserole from the oven. Take out the poultry and keep warm. Place the casserole over high heat to reduce the cooking juices almost completely.
Add the vin jaune, scrape up the sticky bits and boil for three minutes. Return the poularde pieces, add the cream and drained morels. Continue cooking for twenty-five minutes uncovered over medium heat.
Taste and adjust the seasoning if needed. Serve piping hot, accompanied by pilaf rice or fresh pasta to mop up the sauce.