Hedgehogs & Chicken Vin Jaune

Name: Hedgehogs & Chicken Vin Jaune
Total time: 40 min
Yield: 4
Ingredients: 400 g pied de mouton, brushed clean and halved if large; 4 chicken thighs, bone-in; 3 tbsp butter, divided; 1 shallot, finely diced; 150 ml vin jaune (or dry sherry as a substitute); 200 ml cream; Fresh tarragon

The Jura classic: pied de mouton in a vin jaune cream beside bresse-style chicken. Their crunch survives the sauce — that's the magic of this mushroom.

40 minTime

4Serves

7Ingredients

Made with Pied de Mouton

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1Season the chicken thighs. Brown in 2 tbsp butter, skin-side down first, over medium-high heat, about 6 minutes, then flip and cook 5 minutes more. Remove and set aside.
2In the same pan, add the remaining butter and the pied de mouton, cook for 5–6 minutes until golden.
3Add the shallot, cook 3 minutes.
4Deglaze with the vin jaune, scraping up any browned bits, and reduce by half.
5Return the chicken to the pan, add the cream, cover and simmer gently for 15 minutes until the chicken is cooked through.
6Finish with fresh tarragon and serve.

The mushrooms in this recipe

Pied de Mouton

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