Poulet de Bresse aux Morilles

Jura Tourism’s selected poulet de Bresse aux morilles combines pieces of Bresse chicken with Vin Jaune, morels and thick crème fraîche. The tourism board associates this preparation with Jura gastronomy and special occasions.

This version selects the recipe’s dried morels. They soak in warm water before careful draining and repeated rinsing, preparing them for their later addition to the sauce.

Chicken pieces brown on all sides in butter, with salt and pepper seasoning them. Chopped shallot, garlic, thyme and bay join the pot before Vin Jaune loosens the browned juices from its base.

The covered chicken simmers before the prepared morels and crème fraîche enter. Gentle further cooking makes the sauce creamy, with an extra addition of Vin Jaune offered only if needed for the finish.

The complete dish is served hot, with pilaf rice, fresh tagliatelle or steamed potatoes as separate accompaniment choices. The chicken and morels remain central to the thick cream-and-wine sauce.