CHICKEN WITH VIN JAUNE AND MORELS
An elegant meal for four that requires only 20 minutes active time? That's our kind of dinner. This creamy, comforting dish is just the type of thing you crave on a blustery March night. Because aged _vin jaune_ can be hard to come by in the United States, we substituted a two-year-old Savagnin (with a flavor similar to a dry Sherry) and were very happy with the results.
Provided by Bill McKibben
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Soak morels in boiling-hot water for 2 hours.
- Squeeze liquid from morels into remaining soaking liquid (set morels aside), then strain soaking liquid through a paper-towel-lined sieve into a bowl and reserve 1/2 cup.
- Cook shallot and garlic in butter with 1/4 teaspoon salt in a small heavy saucepan over medium-low heat, stirring occasionally, until tender and golden brown, about 3 minutes. Add cream and reserved soaking liquid and boil until reduced to about 3/4 cup, about 8 minutes.
- Meanwhile, pat chicken dry and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken in 2 batches, skin sides down first and turning once, until golden brown, about 6 minutes per batch. Transfer to a plate as browned.
- Return chicken to skillet, skin sides up, with any juices from plate and add morels, reduced cream mixture, and 3/4 cup vin jaune. Cook at a bare simmer, covered, over low heat until tender, about 45 minutes.
- Transfer chicken and morels to a serving dish and keep warm, loosely covered with foil. Boil sauce until slightly thickened and reduced to about 1 1/4 cups, about 5 minutes.
- Pour sauce over chicken and morels and sprinkle with a little more vin jaune.
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