Poulet de Bresse au Vin Jaune et aux Morilles (Chicken with Yellow Wine and Morels)

Poulet de Bresse au Vin Jaune et aux Morilles (Chicken with Yellow Wine and Morels)

This sumptuous dish hails from the Jura region of France, combining the world’s best chicken, Poulet de Bresse, with the rich, nutty flavors of Vin Jaune and the earthy, luxurious taste of morel mushrooms. The resulting dish is a celebration of French gastronomy that brings together the finest ingredients for an unforgettable culinary experience.

### Ingredients

For the Chicken:
– 1 Poulet de Bresse (or a high-quality free-range chicken), about 3-4 lb (1.5-2 kg)
– 2 tablespoons of unsalted butter
– 2 tablespoons of olive oil
– Salt and pepper, to taste

For the Sauce:
– 1 cup morel mushrooms (fresh or dried)
– 1/2 cup dry white wine
– 1 cup Vin Jaune (yellow wine from Jura) or a high-quality dry Sherry as a substitute
– 1 cup chicken stock
– 1 cup crème fraîche (or heavy cream)
– 1 shallot, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon flour (optional, for thickening)
– 2 tablespoons chopped fresh parsley

### Instructions

Preparation Steps:
1. **If using dried morels**, soak them in warm water for about 30 minutes until they are rehydrated. Drain and set aside. If using fresh morels, clean them thoroughly.
2. **Preheat your oven** to 350°F (175°C).

For the Chicken:
1. Season the chicken generously with salt and pepper.
2. In a large, oven-proof skillet, heat the butter and olive oil over medium-high heat.
3. Add the chicken and brown it on all sides until golden, about 5-7 minutes per side.
4. Transfer the skillet to the preheated oven and roast the chicken for about 45-60 minutes or until it reaches an internal temperature of 165°F (75°C). Baste the chicken occasionally with the pan juices.

For the Sauce:
1. While the chicken is roasting, prepare the sauce. In a large sauté pan, heat a bit of butter over medium heat. Add the shallot and garlic, and cook until softened and fragrant, about 2-3 minutes.
2. Add the morel mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
3. Pour in the white wine, Vin Jaune (or dry Sherry), and chicken stock. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes until the sauce reduces and thickens slightly.
4. Stir in the crème fraîche (or heavy cream) and let it simmer for another 5 minutes. Optionally, you can thicken the sauce further by whisking in a tablespoon of flour, if desired.

Combining Everything:
1. Once the chicken is done, remove it from the oven and let it rest for a few minutes before carving.
2. Carve the chicken into serving pieces and arrange them on a platter.
3. Spoon the sauce with morels over the chicken and garnish with chopped fresh parsley.

Serving Suggestion:
– Serve this exquisite dish with a side of steamed asparagus, green beans, or a buttered potato purée to soak up the luscious sauce. A glass of Vin Jaune or a full-bodied white wine makes a perfect companion.

Enjoy this elegant French delicacy that combines tradition and luxury in every bite!