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Meat, Northern, Eastern and Western France

Chicken with vin jaune and morels, served with rice

Chicken with vin jaune and morels is a braised dish for 4 people, ready in 65 minutes, rated medium difficulty, at a cost of €4.80 per person. Rehydrated morels and their strained soaking liquid give the creamy sauce its deep flavor. Served over rice, this recipe takes a bit of attention but pays off generously.

I'm bringing out the big guns with chicken in vin jaune and morel sauce over rice, a Sunday worthy dish for a weeknight.

Chicken with vin jaune and morels, served with rice
Total time
1 h 05
Difficulty
Medium
Cost per person
€4.80
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall, Winter

The sauce has that earthy, nutty flavor only vin jaune can give, softened by cream that coats every piece of chicken. Morels add a spongy texture that soaks up the sauce, and the rice gives you a neutral base to catch every spoonful. It takes time to make but no complicated technique.

This is the kind of recipe to save for a lazy Sunday when you feel like cooking without rushing, or for a dinner with guests you want to impress without being stuck in the kitchen until the last minute. Kids used to milder flavors might find vin jaune a bit strong, but the adults at the table will remember it.

The ingredients

4 people

Butcher

  • Free range chicken pieces 1.4 kg

Pantry

  • Dried morels 30 g
  • Vin jaune 25 cl
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 3

Dairy

  • Thick heavy cream 25 cl
  • Butter 40 g

Allergens Lactose

The step by step recipe

  1. Soak the morels in warm water, then rinse them thoroughly. 20 min

    Rinse several times, they tend to trap sand.

  2. Brown the chicken pieces in the butter, then set them aside. 12 min

    Don't crowd the pan, they'll brown better.

  3. Cook the shallots and morels, deglaze with the vin jaune and let it reduce by half.

    If you don't have vin jaune, a dry white wine with a splash of sherry works just as well.

  4. Return the chicken to the pan with the strained morel soaking liquid, cover and let it simmer. 35 min

    Keep the heat low for tender meat.

  5. Add the cream, cook the rice, then serve the chicken topped with sauce. 11 min

    Adjust the salt and pepper right at the end.

Our tips to get it right

  • Pick a vin jaune from the Jura region if you can, its oxidative note is what gives this dish its signature taste, a regular dry white wine makes a flatter sauce.
  • Never skip straining the morel soaking liquid through a coffee filter or fine cloth, there's almost always a bit of grit hiding in it.
  • Keep the simmer really gentle, a hard boil brings out the wine's sharpness instead of letting it melt into the sauce.

The variations

  • Swap the morels for button mushrooms or chanterelles if budget or season makes morels hard to find, the result is milder but still good.
  • For an alcohol free version, deglaze with a strong chicken stock and a spoonful of white wine vinegar instead of vin jaune.
  • To save time, use boneless chicken thighs, they cook faster and soak up the sauce well in just 20 minutes of simmering.

What to serve it with

  • White or basmati rice
  • A glass of Jura white wine
  • A simple green salad starter

Storage

Chicken with vin jaune keeps 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, but cook the rice fresh when serving. Reheat gently in a pan, adding a splash of water or stock if the sauce has thickened.

Questions about this dish

Can I replace the vin jaune with another wine?

A dry white wine with a splash of sherry reproduces some of the oxidative note of vin jaune. The flavor will be less distinct but the sauce still turns out well.

Can this dish be made ahead?

Yes, make the chicken and sauce the day before, without the cream. Add the cream and reheat gently just before serving with fresh rice.

Why do you need to rinse dried morels several times?

Morels grow close to the ground and often trap sand inside their honeycomb texture. Rinsing them a few times keeps grit out of your sauce.

Can you freeze chicken with vin jaune and morels?

Yes, the chicken in sauce freezes well for up to 2 months in an airtight container. Thaw in the fridge and reheat gently, adding a little liquid if needed.

How long does it take to make a chicken with vin jaune and morels, served with rice?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a chicken with vin jaune and morels, served with rice?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken with vin jaune and morels, served with rice cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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