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Bress Chicken with Vin Jaune
(serves 4 in case you were really wondering)
Ingredients
Bresse chicken or good quality chicken (whole or cut up)
7 oz Morel mushrooms
1 1/4 cups Vin jaune
1 1/4 heavy cream
5 shallots
3 cloves garlic
1 Bouquet garni
3/4 cup chicken stock
4 teaspoons flour
2 1/2 tablespoons butter
Oil, salt and pepper
Directions
Cut chicken into eight pieces, and peel and slice shallots.
Saute the chicken in a mixture of butter and oil. Add the shallots and the morel; set aside and drain off the fat.
Return the chicken and the shallots to the pan and coat with flour. Add the chicken stock.
Add the peeled garlic and bouquet garni; then cook at a low simmer for 45 minute.
Stir in the cream and the morels and cook for an additional 15 minutes.
Vins de Selection
One would, I suppose jump to the conclusion and suggest the dish be paired with Vin Jaune. I suppose it could and no one would throw you out of the house but I would be quite happy suggesting a local wine because, as I always say: think global drink local. So maybe you want to surprise your guests with your cleverness and start with a little cremant du Jura just to kick things into high gear. Notice I dare not say (champagne) that word which cannot be spoken in the same breadth as a cremant. I dare not even think what might happen, doors busting down, AOC officials in full riot gear and cammies and M16 rapelling in and of course, somewhere outside is a petit fonctionaire happy as can be having caught another AOC violator. Too ugly to consider. Another great Jura regional wine is an Arbois, L’Etoile or a Cotes-du-Jura. If none of those work grab what’s left in the fridge, I won’t tell a soul.
I think we’re tonight’s dinner, quick tell the others!