Ingredients for 6 servings:

• 1 fattened hen,
  
• 1 onion,
  
• 200 g carrots (1/2 pound),
  
• bouquet garni,
  
• 1 celery stem,
  
• 130 g (9 Tbs.) butter,
  
• 1 bottle of Vin Jaune (yellow wine),
  
• 30 cl (10 oz) heavy cream,
  
• 30 g (1 oz) dry morels,
  Note: the dried morels must be soaked in lukewarm water the day before. Rinse them thoroughly, reserving the soaking water
  
• salt and pepper

Preparation Steps:

1. Cut off and debone the 2 breasts, cut off the 2 thighs.

2. Prepare a broth using the chicken bones, an onion, a carrot, a bouquet garni and the celery stem and let it simmer for an hour.

3. While the broth is cooking, sautée the 2 breasts and thighs in a heavy frying pan with 50 g butter on a hot fire. When the thighs are well browned, cover the pot and cook on a low fire for 10 mn. Add salt and pepper.

4. Add 1/2 bottle of yellow wine to the pan juices, stir and cook for another 5 mn. Add the chicken broth (30 cl), the morels soaking water (20 cl) and cream (20 cl). Cook another 5 mn on a high flame. Reduce the liquid, being careful not to burn it. At the last moment, add the morels.

5. The sauce consists of 10 cl (3 1/2 oz) heavy cream, 10 cl (3 1/2 oz) yellow wine, 80 g (5 1/2 Tbs) butter, salt and pepper.

6. Arrange the chicken pieces on a hot plate. Whip the sauce thoroughly to enhance the flavors; drain it through a sieve. Pour over the chicken pieces and decorate with the morels.

Wine Pairing Tips: With Vin Jaune and morel mushrooms playing an essential role in this recipe, it is only natural to serve this dish accompanied with Jura's specialty "yellow wine". In fact, any Savagnin based wine will work well with a poularde aux morilles, and a Savagnin/Chardonnay blend will even offer added roundness to match the cream, while retaining the characteristic Jura aromas.