Chicken vin Jaune

Serves: 8

2 x 1.8kg Whole Chickens

16 Prunes pitted and soaked in Vin Jaune Wine

36 Large Morel Mushrooms, can be fresh or dried (rehydrated)

8 Shallots, Banana variety, whole in the skin

5ooml Double Cream

750ml Jura Wine, use a light Sherry if unavailable

1 Large Bunch Parsley roughly chopped

4 Further Shallots peeled and sliced thinly

1.5L Chicken Stock

100ml Crème Fraiche

100g Salted Butter

Bay and Thyme, seasoning of Salt and Pepper


Truss the chickens and place into your pan, season well and add in the whole shallots, the skin, the bay and thyme and cover with the butter. 

Roast in the oven at 190°C for 45 minutes. 

Remove the chicken from the oven – the internal temperature needs to be read 62°C. Allow the chickens to rest on a tray and place the pan back onto a medium heat. 

Remove the bay and thyme from the pan, add the sliced shallots and allow to soften well. 

Now add the wine and reduce the volume by half. Add the prunes, morels and chicken stock and reduce by 3/4 of the volume. Taste your sauce; it should be both earthy and acidic, full of chicken flavour and also sweet from the prunes. 

Add the cream and reduce its volume by roughly 10%. Add the chopped parlsey and reserve.

Remove the skins from the shallots, clean them and reserve.

Now portion the chicken by removing both breasts and both legs. Separate the drumsticks and thighs, and cut the breasts into three pieces.

Plate the dish with a piece of breast, leg, and a prune. Be generous with the beautiful Vin Jaune sauce. 

I like to serve this dish with pilaf rice, cooked with great chicken stock, lots of onions and celery.