Poulet Vin Jaune Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   In a large skillet, melt half the butter over medium heat. Season the chicken thighs with salt and pepper, then add them to the skillet. Brown the chicken on both sides for about 5-7 minutes each, then remove and set aside.

2. 2

   Sauté the Aromatics

   In the same skillet, add the remaining butter. Sauté the shallots and garlic until translucent, about 3-4 minutes.

3. 3

   Add the Mushrooms and Corn

   Stir in the yellow chantrelle mushrooms and sweet corn. Cook for an additional 5 minutes until the mushrooms are tender.

4. 4

   Deglaze and Simmer

   Pour in the white wine and scrape up any bits from the bottom of the skillet. Allow it to simmer for 5 minutes.

5. 5

   Finish the Sauce

   Add the heavy cream and return the chicken to the skillet. Sprinkle with Espelette pepper. Simmer for another 10-15 minutes until the chicken is cooked through and the sauce has thickened.

6. 6

   Serve

   Adjust seasoning with salt and black pepper. Serve warm with pommes purée on the side.