Chicken With Vin Jaune and Mushrooms
- Total Time
- 1 hour and 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½ounce dried morel mushrooms
- 3½pounds chicken, cut into serving pieces
- Salt
- black pepper
- 1tablespoon olive oil
- 14tablespoons butter
- 1onion, halved and thinly sliced
- 1½cups vin jaune (or substitute ¾ cup dry white wine and ¾ cup dry sherry)
- 8ounces mixed mushrooms cremini, shiitake, oyster or others, thinly sliced
- 1tablespoon crème fraîche
- 3tablespoons all-purpose flour
Nutritional analysis per serving (4 servings)
1443 calories; 106 grams fat; 44 grams saturated fat; 2 grams trans fat; 38 grams monounsaturated fat; 15 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 81 grams protein; 1536 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the morels in a small bowl, add hot water to cover, and set aside to soak. Meanwhile, season the chicken pieces with salt and pepper. In heavy flameproof casserole over medium heat, heat the olive oil and 5 tablespoons of the butter.
- Step 2
Add the chicken and onion, and sauté, turning occasionally, until the chicken is browned on all sides, about 15 minutes. Add 1 cup vin jaune, or ½ cup white wine and ½ cup sherry, stirring and scraping the bottom of the pan. Season to taste with salt and pepper. Cover and cook over low heat for 45 minutes; 15 minutes before the chicken is ready, prepare the mushrooms.
- Step 3
Drain the morels, reserving and straining the soaking liquid. Place a large skillet over low heat and add 5 tablespoons of the butter. When it has melted, add the morels and sauté for 10 minutes. Add sliced mushrooms and continue to sauté until lightly browned, another 5 minutes. Pour mushrooms and any liquid into the chicken mixture, add crème fraîche, and stir.
- Step 4
Knead the remaining 4 tablespoons butter with the flour until smooth. Add to the chicken with the morel soaking liquid and the remaining vin jaune or white wine and sherry. Stir over low heat until the sauce is thickened and smooth; do not allow to boil. Adjust salt and pepper to taste.
Private Notes
Comments
I used only 2 pounds boneless, skinless thighs and thought the ratio of chicken to sauce was perfect. Also used only about half the butter called for in this recipe, and added a splash of cream at the end to substitute for not having any creme fraiche. Finally, no dried mushrooms in the house so I used only fresh maitake. It was delicious, and relatively low effort for the depth of flavor - will certainly make this again.
If you are fortunate to have vin jaune (or Chateau Chalon!!!) and fresh morels this recipe is truly sublime. And it is pretty darn good with dried morels and the sherry/ww mix :)
This dish was excellent. I drew on other recipes for Chicken vin jaune and morels as well. We did use actual vin jaune, which is pricey. I sprinkled flower on the chicken pieces before browning them. I only used morels, because I had them. No supermarket mushrooms. I used about two cups of home made chicken broth along with the morel liquid and the wine for braising. And I added about two cups of whipping cream with the morels toward the end. I took the chicken out and reduced a bit. Nice sauce.
Cut up some skinless thighs, used fresh foraged chanterelles in lieu of the morels, and used a mix of sauv blanc, dry Dolin, and a dash of sherry vinegar for the acid. It was fantastic, but extremely rich.
Love how easy but delicious this dish is. Didn’t have dried mushrooms and used sour cream in place of the crème fraîche but otherwise made the recipe as directed. Served over cauliflower rice and with a side of green beans. Great weeknight dinner.
Used heavy cream (about a cup) instead of creme fraiche. Chicken doesn’t brown when you brown it. Morel mushrooms get soft when browned in butter. Used plain mushrooms also, instead of shiitake, etc. served with rice, makes a lot of sauce. Also used combo of dry sherry and white wine.
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