"This is a classic chicken dish of the Jura, where the chicken is cooked in the aged Sherry-like wine of the region," says Hird. "We've combined this with the cooking technique of poulet en vessie (chicken cooked in a pig's bladder). A pig's bladder isn't easy to come by, so an oven bag provides the perfect substitute and a good fino Sherry is a suitable replacement if you can't find vin jaune. Otherwise spend the money on purchasing a great vintage and enjoy drinking this belter of a wine from the Jura. At Vincent we serve poulet au vin jaune with a fondant potato cooked in a rich chicken stock and dusted with pine ash, as a nod to the paysage of Jura." You'll need two unperforated oven bags for this recipe.
Note Chicken buffes are whole breasts and wings left intact on the rib cage, with legs removed. You'll need to order it from a specialist butcher. Brown chicken stock is made from roasted chicken bones. If you can't find unperforated oven bags, use large snap-lock bags tied tightly with string.
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