Free-range chicken with morels and Vin Jaune

Tender poultry gently cooked with morels and Vin Jaune for a deeply fragrant sauce.

Ingredients

• 4 poultry pieces (supremes, thighs or jointed poularde)
• 35 g dried morels
• 120 ml Vin Jaune and 200 ml cream
• 1 shallot, 25 g butter and 150 ml stock

Method

1. Soak and rinse the morels. Brown the poultry in butter.
2. Add the shallot and morels, then deglaze with Vin Jaune.
3. Add the stock, cover and cook gently for 35 minutes.
4. Stir in the cream, cook 10 minutes more and serve four hot portions.