Chef's Recipes

Poulet au vin jaune

Australian Gourmet Traveller recipe for poulet au vin jaune by Vincent restaurant in Sydney.

By Todd Garratt, James Hird & Traci Trinder
  • Serves 4 - 6
  • 1 hr preparation
  • 40 mins cooking plus soaking
Poulet au vin jaune
Poulet au vin jaune


  • 20 gm dried morels
  • 2 chicken buffes from two 1.5kg free-range chickens, at room temperature (see note)
  • 1 onion, thinly sliced
  • ¼ cup flat-leaf parsley stalks, thinly sliced
  • 4 thyme sprigs
  • 4 garlic cloves, thinly sliced
  • 150 gm unsalted butter, diced
  • 200 ml vin jaune or fino Sherry
  • 200 ml brown chicken stock (see note)
  • 4 golden shallots, finely chopped
  • 100 gm chestnut mushrooms, trimmed
  • 50 ml lightly whipped pouring cream
Potato fondant
  • 50 gm butter
  • 4 Dutch cream potatoes (220gm each), trimmed into “hockey puck” shapes, 7cm in diameter x 4cm thick
  • 325 ml brown chicken stock (1½ cups)


  • 1
    Soak morels in 250ml water to rehydrate and remove any dirt (2-3 hours). Drain in a sieve over a bowl, reserving liquid, rinse mushrooms again and set aside. Strain the soaking liquid over another bowl through a sieve lined with absorbent paper to capture all the dirt and reserve filtered liquid.
  • 2
    For potato fondant, preheat oven to 220C. Melt butter in a saucepan, add potatoes and stock and bring to the boil over medium heat, then reduce heat and simmer, topping up with water as necessary to keep just covered until tender when tested with a skewer (35-40 minutes). Drain potatoes, then transfer to a foil-lined baking tray and roast until just starting to colour (8-10 minutes). Set aside
    and keep warm.
  • 3
    Season chicken well, place breast-side down in separate oven bags (see note) and fill cavities with onion, parsley stalks, thyme and garlic. Divide 100gm butter between the 2 buffes, then do the same with the vin jaune, chicken stock and strained morel liquid. Bundle the bags tightly around each chicken, squeezing out as much air as possible, then tie them securely with kitchen string.
  • 4
    Gently place each bag in a large saucepan of simmering water over low-medium heat, with small rack or up-turned bowl in each to keep them from touching the base. The bags should rest just below the surface of the water; if not, place a weight on top to keep them submerged and simmer for 30 minutes. Remove bags, then rest each in a separate bowl in a warm place to finish cooking (50-60 minutes). Untie the bags and drain chicken juices into a saucepan then re-tie the bags to keep chicken warm and moist.
  • 5
    Heat remaining butter in a large frying pan over medium heat and sauté shallots until soft (3-5 minutes). Add morels and chestnut mushrooms, and simmer until just tender (1-2 minutes). Meanwhile, reduce chicken juices over high heat until the sauce coats the back of a spoon (8-10 minutes), then add to mushroom mixture, stir to combine, and fold in cream for a velvety finish. Keep warm.
  • 6
    To serve, separate chicken breasts from carcasses, carve and arrange on plates with potato fondant, scatter with blanched broad beans and spoon mushroom sauce over.


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.
Drink Suggestion: 2003 Jean François Ganevat Côtes du Jura Vin Jaune Savagnin Blanc.