Coq au Vin Jaune. Chicken in Sweet White Wine
A Sweet Summer Update for a Classic French Casserole
Jul 2, 2009
Vin Jaune, or yellow wine, is widely drunk in France as an aperitif and degustation. Often likened to sherry because of its dense sweet flavour, it is a lighter, fruitier alternative to sherry and a perfect foil for cooking.
Vin Jaune is matured for a long time, between 6- 10 years, in large unfilled vats which allows a crust of yeast to form on the surface that both protects the wine and allows oxidisation which in turn produces the lovely golden yellow colour. Most French wine regions produce a vin jaune but the Jura region in eastern France is one of the most respected areas of production.
Château-Chalon holds a AOC for wine made around the village of the same name, in the heart of the Jura region. Only white wines from the Savignan grape made in the "yellow wine" style (as described above) can be made using this appellation. The wine's yellow color ranges from pale to deep gold and, once bottled, the wine is of great longevity and can kept for decades.
The vin jaune wine of Château-Chalon is known for its nutty flavors and aromas. Wine experts say this can develop additional spicy notes as the wines ages due to presence of sotolon - an aroma compound redolent of fenugreek. Perhaps it is this curry-like spiciness that matches it so well with chicken dishes.
Domaines such as Chateau -Chalon are well worth searching out, but there are other appellations within Jura that are permitted to produce AOC vin jaune, most notably the Cotes du Jura AOC.
This particular recipe is from ‘La finette’ a small rustic tavern restaurant specialising in local and regional Cometoise dishes.
Recipe: Coq au Vin Jaune et au Morilles (Chicken in Sweet Yellow Wine with Mushrooms)
Serves : 4
Prep time :25
Cooking Time :1hr
Ingredients:
- 1 whole chicken or 4 chicken legs and 4 thighs
- Soup spoon of Olive oil
- Knob unsalted Butter
- 1 Onion
- 1 bouquet garnet – thyme, laurel and rosemary sprig
- 1 glass of dry white wine
- 1 handful morel mushrooms
- Flour for thickening
- 2 soup spoons of Creme fraiche
- Seasoning
- 2 glasses of Vin Jaune
Method:
- Cut the chicken into four or five large portions – alternatively use the pre-cut thighs and legs.
- Melt the oil and butter together in a large heavy bottomed casserole and brown the chicken pieces all over.
- Add the minced onion, the bouquet garnet and a large glass of dry white wine cover and leave to cook on a low heat until the chicken is tender. c 50minutes.
- Meanwhile prepare the mushrooms by first cooking in a little water.
- Remove the mushrooms and keep the water.
- Make a light butter roux by beating a knob of butter until it is light and fluffy.
- Add to the reserved cooking water along with some crème fraiche and seasoning.
- Mix well, then re-add the mushrooms. Allow to cook on a low heat for a few minutes.
- Add the vin jaune towards the very end of cooking to keep the aroma fresh.
- Remove the chicken from the pan and put on a hot plate. Cover with the mushroom sauce.
To Serve: A plate of pilaf rice and some freshly cooked spinach.
 |
 |
 |
 |
