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Chicken with Morel Mushrooms and Vin Jaune


For 4 persons
Preparation time: 30 minutes

Cooking time: 45 minutes

- 250g Fresh Morels or 25g Dried Morels
  • - 1.5kg Chicken
  • - 75g Butter
  • - 250ml Jura Vin Jaune or Dry White Wine
  • - 185g Crème fraiche
  • - Half Lemon juice
  • - Salt and pepper
  • Tips:
    If you’re preparing dried morels, cover them with warm water and leave them to soak for 10 minutes. Drain them, change the water, and let them soak for another 10–15 minutes. Drain carefully
    If you are using fresh, clean the little honeycomb pits with a brush but never soak

  • Preparation:
    – Cut chicken into 8 pieces (2 legs, 2 breasts, 2 thighs, 2 wings)
    – Melt half the butter in the casserole
    – Add chicken
    – Brown chicken on all sides over a medium heat
    – Remove chicken to a plate
    – Add remaining butter to casserole
    – Add Morels
    – Cook on high heat for 5 minutes, stirring to ensure nothing burns
    – Pour in wine and bring to boil
    – Stirring to ensure that pan juices at the bottom of casserole are dissolved
    – Return chicken to casserole
    – Simmer for 30-40 minutes (till chicken is cooked trough)
    – Remove chicken pieces and keep warm (covered in foil or warm oven)
    – Add cream and simmer for 5 minutes
    – Add lemon
    – Salt & pepper to taste
    – Return chicken to sauce
    – Mix chicken into sauce
    – Serve in casserole

    Raymond Blanc Recipe

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