Poulet Au Vin Jaune De Jura (Creamy Braised Chicken with Jura Wine and Morels)

saveur.com

Debbie Fenner

1 oz. dried morels (about 1½ cups)

1⁄4 cup plus 1 Tbsp. all-purpose flour, divided

One 3- to 4-lb. free-range chicken

4 Tbsp. unsalted butter, divided

1 large shallot, finely chopped (¾ cup)

1 medium garlic clove, finely chopped (1 tsp.)

2 cups vin jaune de Jura, divided

5 sprigs of fresh thyme

1 bay leaf

8 oz. (1 cup) crème fraîche

Kosher salt and freshly ground black pepper, to taste

Crusty bread, noodles, or rice, to serve

Directions at saveur.com

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