Poulet au vin jaune trial

Vin Jaune Trial 1

My version of Poulet au Vin Jaune.

Although I have cooked similar chicken dishes many times, I had until recently never actually cooked Poulet au Vin JauneIn fact, I had never even had the chance to tasted a real vin jaune from the Jura.  This may be explained by the fact that, although vin jaune has a big  reputation among French wine lovers, it is still not very well known in the U.S.

Well, time to remedy that situation…seemed like a trial run through on  Poulet au Vin jaune was in order in preparation for the upcoming  Jura Wine Dinner at Cafe Presse.

The vin jaune that I used for the trial was Champ Divin Cotes de Jura Chardonnay-Savagnin sous voile « Cuvée Pollux » 2009, which we will be using when cooking the chicken at the upcoming dinner, as well as serving to accompany one of the courses.

Here are some photos of the cooking process… I think it turned out pretty fabulous, if I do say so myself.  The wine was delicious as well.  I was especially impressed by how well it  paired with the dish….vin jaune, chicken and mushrooms is a sublime combination.  I am really looking forward to tasting the other wines individually and also paired with food.

Look for a post with the complete recipe later in the month.

In the meantime, if you would like to taste the Wines of the Jura and this dish for yourself, there are still a few seats left for the dinner on February 16 at Cafe Presse…full details and menu are available on the Cafe Presse website.

The chicken is cut up and tied, then marinated overnight with vin jaune.

The chicken is cut up and tied, then marinated overnight with vin jaune.

Good quality dried morel mushrooms add an irreplaceable  flavor to the dish.

Good quality dried morel mushrooms add an irreplaceable flavor to the dish.

The next day, the chicken is drained and the marinade saved.

The next day, the chicken is drained and the marinade saved.

Sauteing the chicken in butter

Sauteing the chicken in butter before being cooked slowly with the vegetables from the marinate and vin jaune.

Vin Jaune Trial 6

The chicken cooking liquid is stained back into the pot.

Vin Jaune Trial 5

A moral-boosting refreshment for the cook.

Adding the mushrooms to the sauce

Adding the mushrooms to the sauce

Vin Jaune Trial 3

Finishing the sauce with a splash of Vin Jaune.

Vin Jaune Trial 2

The finished dish ready to serve.

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