| Prep: 20 mins | Cook: 45 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 26g | 11g | 6g |
| sugars | fibre | protein | salt |
| 2g | 1g | 45g | 1.2g |
Why I Love French Chicken with Yellow Wine and Morels
There is something about the Chicken with Yellow Wine and Morels recipe that stirs my senses and hearkens back to tranquil afternoons in my Montana kitchen. As the decadent aromas wafted from the stove, harking to French meadows, I could never resist the calling. This dish is a delightful fusion of French gastronomical expertise and my hearty American roots.
From Montana to France
The combination of chicken, a family staple back home, and the delicate morels, synonymous with French cuisine, always generates an incredible balance of pure, unadulterated flavors. Though worlds away from the Bison burgers of my childhood, the Chicken with Yellow Wine and Morels is reminiscing of those times when I would help my mother in the kitchen, eager to imbibe her culinary wisdom. And though my palette has expanded and become more refined over the years, this particular dish remains a true comfort meal.
The Culinary Adventure
Creating the dish takes me on a journey – from careful preparation of ingredients to the moment I add the Jura yellow wine, transforming an ordinary chicken recipe into something wildly extraordinary. The recipe was not the result of my obsession with French cuisine alone. It was also, part, admiration and respect for chefs like Julia Child, whose creativity and love for food helped redraw the culinary landscape.
Like the venison steaks and huckleberry pies I grew up savoring, the recipe for Chicken with Yellow Wine and Morels holds a special place in my gastronomic journey. It is more than just a combination of ingredients – it is a testament to my love for exploring different culinary territories, yet remaining true to my roots.
You can serve Chicken with Yellow Wine and Morels with a side of sauteed green beans or scalloped potatoes to maintain the French flair. Whatever you choose to serve it with, remember that the joy of creating and sharing a meal is, in itself, a tradition worth maintaining.
What You’ll Need
- 6 chicken breasts, bone-in and skin-on
- 4 tablespoons of butter
- Salt, to taste
- Pepper, to taste
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 cup of dried morels, rehydrated
- 500 milliliters (approx. 2 cups) of Jura yellow wine
- 2 cups chicken broth
- 1 cup of heavy cream
- 3 tablespoons of wheat flour
- Freshly chopped parsley, for garnish
Method
Step One
Season the chicken breasts with salt and pepper. In a large skillet, melt the butter over medium heat. Add the chicken, skin side down, and sear until the skin is golden and crisp. Turn the chicken over and sear the other side. Remove the chicken from the skillet and set aside.
Step Two
In the same skillet, add the chopped onion and minced garlic. Saute until the onion becomes translucent and the garlic is fragrant.
Step Three
Add the rehydrated morels to the skillet and stir for a minute. Then pour in the yellow wine. Bring the mixture to a boil and let it reduce for about 10 minutes.
Step Four
Return the chicken to the skillet and add the chicken broth. Cover the skillet and let it simmer for about 20 minutes, or until the chicken is fully cooked.
Step Five
In a small bowl, whisk together the heavy cream and wheat flour until there are no lumps. Pour this mixture into the skillet and stir well. Let it simmer for a few more minutes, until the sauce has thickened.
Step Six
Taste and add more salt and pepper, if necessary. Sprinkle freshly chopped parsley over the top for garnish. Serve the Chicken with Yellow Wine and Morels while hot.
