Poulet au Vin Jaune du Jura (Creamy Braised Chicken with Jura Wine and Morels)
Take the best chicken you can find and slowly simmer it in wine.
Vin jaune is an oxidative wine from the Jura region of eastern France. This rare style contains lots of acidity and savory notes that make a strong impression, whether in a glass or cooked in this rich, very traditional fricassee.
The luxurious recipe typically calls for an AOP Poulet de Bresse, a super-high-quality chicken raised in the Alpine region of the same name. While some American farmers are raising the breed stateside, the original French specimens are rarely available in the United States, so in the absence of the “real deal,” use the nicest free-range chicken you can find. Frenching the drumsticks, while unnecessary, results in a prettier presentation and the tenderest leg meat. To the sauce, add as many morels as you can afford. When in season, fresh morels are easily substituted for dry—just replace the soaking liquid in the recipe with an equal amount of chicken stock.
Featured in: The Ultimate Chicken and Wine Braise
- 1 oz. dried morels (about 1½ cups)
- 1⁄4 cup plus 1 Tbsp. all-purpose flour, divided
- One 3- to 4-lb. free-range chicken
- 4 Tbsp. unsalted butter, divided
- 1 large shallot, finely chopped (¾ cup)
- 1 medium garlic clove, finely chopped (1 tsp.)
- 2 cups vin jaune de Jura, divided
- 5 sprigs of fresh thyme
- 1 bay leaf
- 8 oz. (1 cup) crème fraîche
- Kosher salt and freshly ground black pepper, to taste
- Crusty bread, noodles, or rice, to serve