Label Rouge farmhouse chicken legs in Vin Jaune, morels and polenta
Difficulty level: easy
Servings 6 people
Ingredients
For the chicken legs
- 6 chicken legs Label Rouge farmer
- 3 shallots
- 250 g morels dehydrated
- 2 glasses of Yellow Wine
- 600 ml of cream liquid
- 4 c. tbsp flour
- 30 g butter
- 1 leaf laurel
- 4 branches thyme
- Salt
- Pepper of the mill
For the polenta
- 300 g polenta
- 1 L water
- 1 cube chicken stock
- 150 ml of cream fresh thick
- 50 g butter soft
Instructions
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Start by soaking the morels for 30 minutes in hot water, turning them from time to time to remove all the sand. Carefully collect them and drain them, then take 2 ladles of morel juice from the surface and set aside.
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In a casserole dish, brown the Label Rouge farmhouse chicken legs in butter. When they have taken on a nice color, remove them from the casserole and set aside.
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Peel then slice the shallots and fry them in the casserole until they are soft. Then deglaze with half of the yellow wine, mix well then pass this sauce through a strainer. Add the morel juice and the rest of the vin jaune and mix everything together.
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Place the chicken legs in the casserole dish, add the previous juice, bay leaf and thyme and leave to cook covered for around 20 minutes.
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Meanwhile, boil the water with the chicken stock cube then pour in the polenta, stirring with a spatula for a few minutes. When the polenta begins to separate from the pan, remove from the heat and add the crème fraîche and butter. Return to the heat for an additional 2 minutes while stirring vigorously, then season with salt and pepper.
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When the thighs are cooked, remove from the casserole and add the flour.
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Cook everything for a few minutes until thickened then add the liquid cream and the morels. Adjust the seasoning and mix well. Return the chicken legs to the casserole dish then cover with the sauce.
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Serve with the creamy polenta.
© Synalaf
