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Poulet au Vin Jaune du Jura (Creamy Braised Chicken with Jura Wine and Morels) Saveur 2/18/2021 © Provided by Saveur The Ultimate Chicken and Wine Braise Vin jaune is an oxidative wine from the Jura region of eastern France. This rare style contains lots of acidity and savory notes that make a strong impression, whether in a glass or cooked in this rich, very traditional fricassee. The luxurious recipe typically calls for an AOP Poulet de Bresse, a super-high-quality chicken raised in the Alpine region of the same name. While some American farmers are raising the breed stateside, the original French specimens are rarely available in the United States, so in the absence of the “real deal,” use the nicest free-range chicken you can find. Frenching the drumsticks, while unnecessary, results in a prettier presentation and the tenderest leg meat. To the sauce, add as many morels as you can afford. When in season, fresh morels are easily substituted for dry just replace the

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