Raymond Blanc’s chicken and mushrooms in wine sauce
- November 2013
- Serves 4
- Takes 15 minutes to make, 30 minutes to cook, plus overnight soaking
This classic chicken recipe from famous French chef Raymond Blanc, made with morel mushrooms and wine, never fails to impress.
- 36.1g (21.5g saturated)
- 4.2g (3.5g sugars)
You can use dried ceps (porcini) instead of the morels, if they’re easier to find. Any fresh wild mushrooms will work, too – just omit the soaking.
Vin Jaune (meaning yellow wine) is a white wine made from the savagnin grape that is characteristic of the Jura region of France. It has a taste that is similar to fino sherry and, like fino, it is matured in barrels under a film of yeast that forms naturally on the surface. If you can’t find a bottle of Vin Jaune, use a dry sherry instead.
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