Also known chicken w/wine and morel mushrooms, and mashed potatoes.
Poulet aux vin jaune et aux morilles
Prep Time - Approx. 15 minutes
Cook Time - Approx. 45 minutes
Serves 4-6 People
Ingredients
1 Whole Chicken cut into two breasts, 2 thigh, 2 wings and 2 drumsticks (MUST be bone in with skin)
400 g of morel mushrooms (you can sub with crimini)
2 shallots, minced
7 oz of white wine (like a California chardonnay)
14 oz of creme fraiche (separated into 10 oz and 4 oz)
2 egg yolks
1t butter
1T olive oil
Directions 1. Clean and cook the mushrooms according to the type you're using:
If morel, rehydrate them by soaking in water.
If crimini, slice and saute them in a bit of butter until slightly softened
2. Season chicken with salt and pepper
3. In a dutch oven, heat 1t butter and 1T olive oil on medium heat.
4. When the butter begins to foam, add the chicken. Sears a little bit, and then turn the heat to low.
5. Cook the chicken for about 10 minutes, flipping regularly (you don't want the butter to brown, but you want the chicken to have a golden color on all sides.)
6. Once chicken is golden, take it out and rest on a plate.
7. If there's a lot of fatty oil in the pot, throw some out. Add the shallots and cook them until softened.
8. Add the chicken back in, then pour in the the white wine, simmer about 3 minutes to remove the acidity.
9. Add 10 oz of creme fraiche, cover and cook on low for about 25 minutes, or until the chicken is cooked.
10, While chicken is cooking, mix the remaining 4 oz of creme fraiche with the egg yolks.
11. Once chicken is done cooking, add the creme fraiche and egg mixture and lightly whisk to incorporate.
12. Once incorporated, add the mushrooms.
13. Taste and add salt and pepper, if needed.
14. Serve on top of the mashed potatoes (recipe below) with the sauce on top.
To make ahead, prepare through step 13. Once done, allow to cool slightly, then cover and store in fridge. Remove from the fridge one hour before meal time, and while still covered, place on stove top at the lowest heat setting and bring back up to temp before serving.
Puree de pommes de terre
Prep Time - Approx. 5 minutes
Cook Time - Approx. 60 minutes
Serves 4-6 People
Ingredients
2.25 lbs yukon gold potatoes
9 oz cold unsalted butter cut into cubes and stored in the fridge until use
8.5 oz whole milk
1t of Salt (and more to taste)
Pepper, to taste
Directions
1. Wash the potatoes and do not peel them.
2. In a large pot, place the potatoes in 2L of cold water, add a teaspoon of salt. Cover and bring to a boil until a knife goes in easily (about 25 mins).
3. Drain the potatoes and allow to cool off slightly (only slightly - you want them still warm for the next step).
4. Peel the potatoes with your hands - the skin should remove easily.
5. Pass the potatoes through a food mill (or mash them however you usually do).
6. Put the potatoes back into the pot used to boil them, and dry them out a bit by stirring vigorously with a wooden spoon over medium heat for five minutes.
7. While drying out potatoes, place milk in a small saucepan and bring to a light boil.
8. Turn the heat on the potatoes down to low, and add the butter cubes gradually, while continuing to stir vigorously.
9. While still on low heat, add the milk in a slow stream while continuing to vigorously stir the potatoes until it's incorporated.
10. Add salt and pepper to taste.
Optional: To make the potatoes even more thin and light, you can pass it through a fine mesh sieve.
To make ahead, prepare through step five, then place in fridge until 30 minutes before serving. For step six, allow yourself about ten minutes, instead of five to warm up the potatoes and dry them out. Then, continue on with steps 7-10 as written.