Jacques Reymond: Chicken with vin jaune from the Jura


  • Serves 4 people

  • 50 gm dried morels (see note)
  • 50 ml hazelnut oil
  • 1 1.8kg chicken, cut into 4 pieces
  • 100 gm (2/3 cup) seasoned plain flour
  • 40 gm butter, coarsely chopped
  • 1 onion, thinly sliced
  • 1 carrot, thinly sliced
  • 1 celery stalk, thinly sliced
  • 4 garlic cloves, lightly crushed
  • 150 ml vin jaune (see note)
  • 300 ml pouring cream
  • To serve: steamed rice and chervil sprigs
01   Soak morels in cold water until soft (1-2 hours), drain well, making sure there is no grit, set aside.
02   Preheat oven to 180C. Heat a casserole over medium-high heat, add two-thirds hazelnut oil. Dust chicken in seasoned flour, shake off excess, add to pan, seal on all sides until golden (6-8 minutes), remove and set aside. Add butter and remaining hazelnut oil to casserole, add vegetables and garlic, stir occasionally until tender (5-6 minutes). Place chicken pieces on top of vegetables, cover with a lid, bake 20 minutes, then remove casserole from oven. Remove vegetables (discard), leaving chicken in casserole.
03   Place casserole over medium-high heat, add vin jaune and reduce by two-thirds (2-3 minutes), add cream and morels, gently simmer for 10 minutes. Cover with a lid, turn off the heat, stand for 10 minutes. Scatter with chervil and serve with steamed rice.
Note We used fresh morels but dried morels are more readily available. Alternatively, substitute button mushrooms (you’ll need 400gm; omit step 1). Vin jaune is a yellow wine from the Jura. If unavailable, substitute 100ml dry white wine and 50ml dry sherry.

This recipe is from the July 2009 issue of Australian Gourmet Traveller.







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