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Chicken cooked in creamy wine sauce with morels and green asparagus — image

Chicken cooked in creamy wine sauce with morels and green asparagus

Maize-fed chicken suprême cooked in a creamy vin jaune sauce with morels, green asparagus, shallot, and strong chicken stock.

Ingredients

Vin Jaune preparation

200mlStrong chicken stock
2Shallots
30gDried morels
200mlYellow
4Maize-fed chicken suprême
200mlCream 35%
Pepper and salt
40gButter
Green asparagus

Preparation

Vin Jaune preparation

  1. Rinse the morels and soak them for about 30 minutes in lukewarm water.
  2. Strain the morels and save the soaking liquid.
  3. Peel the green asparagus.
  4. Season the chicken with pepper and salt and sear skin-side down in butter.
  5. Turn the chicken over, but make sure it does not brown too much.
  6. Remove the chicken from the pan and add the shallot, asparagus, and morels.
  7. Continue to cook the chicken gently in the oven until a maximum core temperature of 70°C is reached.
  8. Deglaze the pan with vin jaune and reduce by about two-thirds.
  9. Add the chicken stock and a little morel soaking liquid.
  10. Return the chicken to the pan and let it simmer for about 20 minutes.
  11. Remove the chicken from the oven, add the cream and finish with butter. Then return the cooked chicken to the sauce.