Menu Enter a recipe name, ingredient, keyword...

Chicken with morels au vin jaune

By

Google Ads
Rate this recipe 3.9/5 (17 Votes)

Ingredients

  • 1 chicken cut into pieces
  • 30 g butter
  • 2 tablespoons flour
  • freshly ground white pepper
  • 1 cup vin jaune (25 cl)
  • 500 ml of cream
  • 150 g of dried morel mushrooms
  • 1 tsp chopped chervil

Details

servings 8
Level of difficulty Average
Preparation time 25mins
 Cooking time 60mins
 Cost Budget Friendly

Preparation

Step 1

The day before, rehydrate the morels in a bowl of 2 litres of boiling water and leave to soak overnight. Drain the water then add cold water, renewing 2 or 3 times until the water runs clear.

Step 2

The next day.
Drain the mushrooms well and preheat the oven to 180°C.

Step 3

Fry the chicken pieces in butter in a large oven proof casserole dish. Salt and pepper and sprinkle with flour. Cover the casserole and put it in the oven for 30 minutes.

Step 4

Remove the casserole from the oven, remove the chicken and reduce the rest on high heat. Pour in the vin jaune and boil for a further 3 minutes.

Step 5

Return the chicken to the casserole with the cream, mushrooms, chervil and cook for another 25 minutes uncovered.

Step 6

Season and serve.

​

Like these recipes? Then you'll love

Leave a comment about this recipe

Chicken with morels au vin jaune Coq au vin (chicken in red wine casserole)