Coq au Vin Jaune with Morel Mushrooms

Ingredients

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 4 tablespoons (60 g) unsalted butter 4 tablespoons (60 g) unsalted butter
• 4 ounces (115 g) morel mushrooms 4 ounces (115 g) morel mushrooms
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240 ml) Vin Jaune 1 cup (240 ml) Vin Jaune
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• 1 bouquet garni (a bundle of fresh herbs like thyme, parsley, and bay leaves) 1 bouquet garni (a bundle of fresh herbs like thyme, parsley, and bay leaves)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 12g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Season the chicken pieces with salt and pepper.
2. 2.
   In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat.
3. 3.
   Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
4. 4.
   In the same pot, add the shallots and garlic. Sauté until fragrant and translucent.
5. 5.
   Return the chicken to the pot and pour in the Vin Jaune and chicken broth.
6. 6.
   Add the bouquet garni and bring the liquid to a simmer.
7. 7.
   Cover the pot and let the chicken cook on low heat for about 1 hour, or until the chicken is tender and cooked through.
8. 8.
   In the meantime, clean the morel mushrooms and sauté them in a separate pan with a bit of butter until they are golden brown.
9. 9.
   Once the chicken is cooked, remove it from the pot and keep it warm.
10. 10.
    Discard the bouquet garni and skim off any excess fat from the sauce.
11. 11.
    Add the sautéed morel mushrooms to the pot and simmer for an additional 5 minutes.
12. 12.
    Season the sauce with salt and pepper to taste.
13. 13.
    Serve the chicken and mushrooms with the sauce spooned over the top.

Treat your ingredients with care...

• Morel mushrooms — Make sure to clean the morel mushrooms thoroughly before cooking. They can be quite delicate, so handle them gently and remove any dirt or debris. Sautéing them separately helps to bring out their unique flavor and texture.

Tips & Tricks

• For a richer sauce, you can add a splash of cream at the end.
• If you can't find Vin Jaune, you can substitute it with a dry white wine, although the flavor won't be exactly the same.
• Serve Coq au Vin Jaune with crusty bread or buttery mashed potatoes to soak up the delicious sauce.
• Make sure to use a good-quality chicken for the best flavor and texture.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will continue to develop.

Serving advice

Coq au Vin Jaune is best served hot, straight from the pot. Garnish with fresh herbs like parsley or chives for a pop of color. Serve it with a side of crusty bread or creamy mashed potatoes to soak up the flavorful sauce.

Presentation advice

To present Coq au Vin Jaune beautifully, arrange the chicken pieces on a large serving platter and spoon the mushrooms and sauce over the top. Garnish with a sprig of fresh thyme or a sprinkle of chopped parsley. Serve with the suggested side dishes and drinks for a complete dining experience.