Name: Poulet de Bresse au Vin Jaune (Bresse Chicken with Vin Jaune)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: For 4
Cuisine: French
Ingredients: Pouring cream 300 ml; French shallots 5; Vin jaune (sherry-like white wine) from the Jura 300 ml; Salt, pepper; Oil; Butter 50 g; Flour 1 tablespoon; Chicken stock 200 ml; Bouquet garni 1; Garlic 3 cloves; Bresse chicken 1; Morel mushrooms 200 g

Preparation info

For
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Bresse chicken 1
Morel mushrooms 200 g
Vin jaune (sherry-like white wine) from the Jur

Europe
France
Main course
Mediterranean

Method

Cut the chicken into eight pieces and peel and slice the shallots.
Sauté the chicken in a mixture of butter and oil, add the shallots and the morels, and drain off the fat.
Return the chicken and shallots to the pan, coat with flour, add the wine and the chicken stock.
Add the peeled garlic and the bouquet garni, then cook on a low simmer fo

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Ingredients

Method

Part of