Authentic French Poulet au Vin Jaune Recipe

Ingredients

1 free-range chicken, cut into pieces
Salt to taste
Pepper to taste
2 tablespoons of vegetable oil
50 grams of butter
2 onions, finely chopped
3 cloves of garlic, minced
250 grams of button mushrooms, sliced
300 ml of Vin Jaune
200 ml of chicken stock
2 tablespoons of flour
2 sprigs of thyme
2 bay leaves
300 ml of crème fraîche

Steps and instructions

Season the chicken pieces with salt and pepper.
In a large casserole dish, heat the vegetable oil and butter over medium-high heat.
Add the chicken pieces to the casserole and brown on all sides, then remove and set aside.
In the same casserole, add the onions, garlic, and mushrooms. Cook until the vegetables are softened and golden.
Sprinkle the flour over the vegetables and stir well.
Add the Vin Jaune and chicken stock to the casserole, stirring to combine and scrape up any browned bits from the bottom of the pan.
Add the thyme and bay leaves to the casserole and bring to a simmer.
Return the chicken pieces to the casserole, cover and simmer for about 1 hour, or until the chicken is cooked through and tender.
Remove the chicken pieces from the casserole and set aside.
Stir in the crème fraîche into the sauce and simmer for about 10 minutes, or until the sauce has thickened.
Return the chicken to the casserole and heat through. Adjust seasoning if needed.
Serve the Poulet au Vin Jaune hot, garnished with fresh herbs if desired.

Tools for making

Large casserole dish - A large cooking vessel with a lid, used for browning and simmering the chicken and sauce.
Knife - A sharp knife for cutting the chicken into pieces, chopping onions, and mincing garlic.
Cutting board - A sturdy surface for cutting and preparing ingredients.
Wooden spoon - A utensil for stirring and mixing ingredients in the casserole.
Measuring spoons - Utensils for accurately measuring small amounts of salt, pepper, and flour.
Measuring cup - A cup for measuring the Vin Jaune, chicken stock, and crème fraîche.
Whisk - A tool for whisking the flour into the sauce to prevent lumps.
Tongs - Utensils for flipping and handling the chicken pieces without piercing them.
Ladle - A long-handled spoon with a deep bowl, used for serving the sauce over the chicken.
Serving platter - A large dish for presenting the cooked Poulet au Vin Jaune.

Recipe variations

Use boneless, skinless chicken breasts instead of the whole chicken.
Replace Vin Jaune with dry white wine or sherry for a different flavor profile.
Add diced bacon or pancetta for an extra layer of smoky flavor.
Include sliced carrots, celery, or bell peppers to the vegetable mixture.
Replace the button mushrooms with wild mushrooms like chanterelles or porcini.
Add a splash of lemon juice or zest for a citrusy twist.
For a meat-free option, substitute the chicken with firm tofu or seitan.
Make it gluten-free by using a gluten-free flour or cornstarch to thicken the sauce.
Experiment with different herbs like rosemary or tarragon to enhance the flavors.
Serve the dish over rice, pasta, or mashed potatoes for a heartier meal.

Recipe overview

Poulet au Vin Jaune is a traditional French dish hailing from the Jura region. It is essentially a fricassee of chicken, cooked in a creamy sauce made with a distinctive yellow wine. This dish is a special treat, offering a unique blend of flavors that results from the combination of the tender chicken, the aromatic herbs, and the rich, slightly nutty taste of the Vin Jaune. The recipe is fairly straightforward, requiring basic cooking skills. Expect a satisfying, savory dish that is perfect for a special occasion or a comforting Sunday dinner. The dish is typically served hot, with rice, pasta or crusty bread to mop up the delicious sauce. Despite its sophistication, Poulet au Vin Jaune is a hearty dish that is sure to please all palates.

Common questions

Can I use a whole chicken instead of cut-up pieces?
Yes, you can use a whole chicken for this recipe. Simply adjust the cooking time accordingly to ensure that the chicken is cooked through.
What can I use as a substitute for Vin Jaune?
If you can't find Vin Jaune, you can substitute it with dry white wine, such as Chardonnay or Sauvignon Blanc. However, the unique flavor of Vin Jaune adds a special touch to the dish.
Can I use chicken broth instead of chicken stock?
Yes, you can use chicken broth as a substitute for chicken stock. The flavor may vary slightly, but it will still work well in the recipe.
Can I make this recipe in advance?
Yes, you can make Poulet au Vin Jaune in advance. It actually tastes even better the next day as the flavors have more time to meld together. Simply reheat it gently on the stovetop before serving.
What can I serve with Poulet au Vin Jaune?
Poulet au Vin Jaune pairs well with a variety of side dishes such as roasted potatoes, rice, or crusty bread to soak up the delicious sauce. A side of green vegetables like steamed asparagus or sautéed spinach would also complement the dish nicely.

Serving dishes and utensils

Casserole dish - A large, oven-safe dish used for browning and simmering the chicken.
Chef's knife - A versatile knife for cutting and preparing ingredients.
Cutting board - A sturdy surface for chopping and slicing ingredients.
Wooden spoon - Ideal for stirring and mixing the ingredients in the casserole.
Serving platter - A large dish for presenting the cooked Poulet au Vin Jaune.
Tongs - Useful for handling and turning the chicken pieces while browning.
Ladle - Helps to serve the sauce and chicken onto plates.
Gravy boat - Optional, but convenient for serving the sauce at the table.

Origin stories

In the heart of the Jura region in Eastern France, among the vineyards and rustic farmhouses, Poulet au Vin Jaune was born. The recipe dates back to the 19th century and is deeply rooted in local traditions. This rich and hearty dish is typically prepared in winter during the "Percée du Vin Jaune" festival, a celebration dedicated to the unique, golden-hued wine produced in the region. The Vin Jaune, or "yellow wine," is known for its distinctive, nutty flavor and is aged in oak barrels for over six years, contributing to the dish's rich and complex taste. The people of the Jura region take great pride in this dish, which beautifully marries the region's agricultural bounty and winemaking tradition. Each family has its own closely-guarded recipe, passed down through generations, making every Poulet au Vin Jaune a little different and truly special.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.