Poularde au Vin Jaune

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Serves 8 people

  • 1 free-range chicken (2 - 3kgs)
  • 1 bottle Vin Jaune
  • 800g rice
  • 400g cream
  • 50g flour
  • 80g morel mushrooms
  • 2 shallots
  • Salt, pepper, nutmeg
  1. Soak the mushrooms for a few hours and then wash them several times to remove any sand.
     
  2. Bone the chicken after first removing the legs and the breast fillets. Make a chicken stock with the carcass. Tie up the pieces after taking care to season the interior.
     
  3. Melt some butter with a little oil in a frying pan and fry the chicken pieces until golden. Make sure that you don’t burn the butter. Remove some of the fat and then sprinkle the flour over the chicken pieces.
     
  4. Half cover the chicken pieces with the stock and then add sufficient Vin Jaune to cover completely, season and cook for between 30 and 40 minutes.
     
  5. Blanch the mushrooms. Slice the shallots and sweat them, add the mushrooms, then the cream, salt, pepper and a little nutmeg.
     
  6. When the chicken pieces are cooked remove them, remove any fat from the sauce, adjust the seasoning and add some Vin Jaune. Reduce the sauce before adding the last of the Vin Jaune.

    ⇒ Serve with the rice.