Poultry — dried or fresh
Bresse Chicken with Vin Jaune and Morels
A free-range chicken browned in butter simmers in a sauce of vin jaune and cream, enriched with morels. The final reduction gives a coating sauce to serve with the poultry pieces.
- Serves
- Serves 4
- Preparation
- 30 min
- Cooking
- 45 min
Ingredients
Method
Cut the chicken into four pieces. Season with salt and pepper, then colour the pieces in a sauté pan with the butter.
When the poultry is lightly golden, remove the excess fat. Add the previously rehydrated morels, sweat them with the chicken, then deglaze with the vin jaune.
Cover and cook for a few minutes. Pour the crème fraîche over the pieces and continue cooking for 30 to 40 minutes.
Check the seasoning. When the chicken is cooked, remove the pieces and reduce the sauce gently, uncovered.
Return the pieces to the sauce. Serve in a timbale or on a dish, with a drop of vin jaune added at the last moment.