The dish of Franche-Comté – when poultry wears its crown
Finding the right wine pairing for this dish is not a search – it’s a matter of course. Poularde with morels and vin jaune sauce is one of the canonical dishes of French haute cuisine, and its wine partner has been the same for centuries: the vin jaune from the Jura, from which the sauce is made, also belongs in the glass. If you want to experience wine and food combined in their historically grown, culturally anchored form, you will find it here. The poulard – a slow-fattened chicken of exceptional quality and tenderness – develops a depth of flesh during the long braising process that normal poultry cannot achieve. The morels add depth and earthiness. And the vin jaune sauce, with its oxidative nut-curry seasoning, binds everything together into a whole that goes far beyond the sum of its parts. A dish that takes time – and is worth it.
Ideal wine accompaniment: Chardonnay AOC Meursault (Burgundy, France)
From the lieux-dits of Meursault – Charmes, Perrières, Genevrières – comes a Chardonnay whose combination of butter, hazelnut, white peach, brioche and elegant minerality is unparalleled in the world. It is the great Burgundian counterpart to Vin Jaune: less oxidative, less peculiar, but of similar depth and complexity. Why Meursault instead of Vin Jaune? Because the dish already contains the Vin Jaune – and a second glass of it would tip the balance. The Meursault acts as a harmonious dialog partner: its buttery notes mirror the sauce, its hazelnut corresponds with the morels, its minerality keeps the dish in balance despite all the opulence. Its length and depth on the palate do justice to the festive character of the poularde. A wine for special evenings – and this evening is special.
Further wine recommendations for this dish
Chardonnay AOC Puligny-Montrachet (Burgundy, France)
The cooler, more mineral brother from the neighboring village: Puligny brings more tension, less melting than Meursault – but an elegance that illuminates the dish from a different angle. Its taut acidity cuts through the rich vin jaune sauce and creates balance. For all those who value cool elegance over warm enamel in this festive dish.
Grüner Veltliner Smaragd DAC (Wachau, Austria)
The emerald on primary rock brings a richness and minerality worthy of poularde. Its white pepper and quince spice enter into a fascinating dialog with the morels and the oxidative spiciness of the sauce. Less obvious than the Meursault, but fascinating: a wine that shows that the Wachau is in the league of world-class white wines.
Chardonnay DOC Alto Adige (South Tyrol, Italy)
A great South Tyrolean Chardonnay from a renowned vineyard comes closer than expected to Meursault in terms of texture and breadth of aromas. Alpine freshness meets creamy depth – enough body for the poularde, enough freshness for the morels. For all those who prefer to shop south of the Alps rather than in Burgundy.
Pinot Blanc Grosses Gewächs (Palatinate, Germany)
The Palatinate at the top level: a Großes Gewächs from one of the best Erste Lage vineyards brings creaminess, hazelnut, ripe fruit and precise acidity – all characteristics that do justice to the poularde and morel sauce. A bold but convincing domestic alternative to the Burgundian classic.
Roussanne AOC Hermitage Blanc (Northern Rhône, France)
From the Northern Rhône, where Roussanne on granite produces the most intense white Rhône wines in the world: Honey, wax, ripe apricot, nuts and a velvety texture that meets the vin jaune sauce on a different, more intriguing level than Chardonnay. For connoisseurs who want to make an unusual choice for a festive meal.
You can find more festive spring recipes with matching wines on the spring and wine overview page.
The recipe:
Poulard with morels and vin jaune sauce
Cooking utensils
- 1 Roasting pan or casserole with lid
- 1 Small saucepan (for the sauce)
- 1 Sieve (for soaking the morels)
- 1 Cutting board
- 1 Meat thermometer (recommended)
Ingredients
- 1 Poularde approx. 1.4 kg, in parts or as a whole
- 2 Tbsp butter
- 2 Shallots finely diced
- 2 Garlic cloves pressed on
- Salt white pepper
- Fresh thyme
FOR THE MORELS AND SAUCE:
- 25 g Dried morels or 120 g fresh
- 150 ml Hot water for soaking
- 150 ml Vin Jaune alternatively dry sherry or white wine
- 200 ml Poultry stock
- 150 ml Cream
- 1 Tbsp butter
- Salt white pepper
Preparation
PREPARATION:
- Soak the morels in hot water for 20 minutes.
- Remove and roughly chop. Pour the soaking water through a fine sieve and keep.
- Season the poulard with salt, white pepper and thyme.
- Finely chop the shallots and garlic.
COOKING STEPS:
- Heat the butter in a roasting pan over a medium-high heat.
- Fry the poulard pieces on all sides until golden brown, remove.
- Sweat the shallots and garlic in the frying fat until translucent.
- Deglaze with vin jaune and reduce by half.
- Add the poultry stock and morel soaking water.
- Return the poulard to the roasting tin, cover with the lid.
- Braise in the oven at 160 °C for 45-55 minutes (or on the stove on a low heat).
- Remove the poulard, wrap in aluminum foil and leave to rest.
- Add the morels to the sauce, add the cream and reduce to the desired consistency.
- Add butter and season with salt and pepper to taste.
DIRECTIONS:
- Serve the poulard on preheated plates.
- Generously pour over the morel vin jaune sauce.
- Garnish with fresh thyme leaves.
SUPPLEMENTS:
- New potatoes in butter with parsley
- Steamed spinach leaves with nutmeg
- Crispy baguette to soak up the sauce
