Stéphane Reynaud

Poulet de Bresse au Vin Jaune

Bresse Chicken with Vin Jaune

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Preparation info
  • For

    4

    • Difficulty

      Easy

    • Ready in

      1 hr 30

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

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

Method

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