The Jura region in the east of France is blessed with beautiful scenery, idiosyncratic wines and delicious food, especially poultry raised in the AOC area of Bresse.
Henri IV of France is remembered for saying: “If God keeps me, I will make sure that there is no sharecropper in my kingdom who does not have the means to have a chicken in the pot every Sunday!”. You will find many recipes for casseroled chicken, especially Coq au Vin.
However, the Jura goes one better with a unique dish using Bresse chicken (or the majestic capon) cooked in Vin Jaune, made even better with morel wild mushrooms and, for this is a dairy region, cream!
Although not a classic dish (its ingredients can be very costly) by 1961 Poulet au Vin Jaune was well-enough established that the Michelin red guide named it as a specialty of all three of the starred restaurants in Arbois.
Although we have eaten this dish on a number of occasions I had not cooked it until last New Year’s Eve when we had good friends to stay and share in a relaxing evening of conversation, good wine and food.
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