Roasted corn-fed hen served with tender morels and a rich, nutty Vin Jaune sauce. Elegant poultry dish with earthy mushrooms and flavorful sauce.
Serves 4
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🍷Sommelier's Recommendation
Same region as vin jaune → perfect harmony.
Deep oxidative notes mirror the sauce exactly.
Steps:
- Spoon a generous amount of Vin Jaune sauce on the plate.
- Arrange the carved hen pieces on the plate.
- Spoon morels around or on top of the hen.
- Garnish with fresh herbs and service immediately.
Corn-Fed Hen
Ingredients:
- 1 – Corn-fed hen (about 3 lbs, jointed or whole)
- Salt and black pepper
- 2 tbsp – Unsalted butter
- 2 tbsp – Olive oil
Steps:
- Season the hen generously with salt and pepper.
- Heat butter and oil in skillet or roasting pan.
- Brown hen on all sides until golden.
- Transfer to oven at 350°F (180°C) and roast 30–40 min until internal temp reaches 160°F (70°C).
- Rest hen 10 min, then carve.
Morels
Ingredients:
- 150 g – Fresh or rehydrated dried morels
- 1 – Shallot (finely diced)
- 1 tbsp – Unsalted butter
- pinch – Salt
Steps:
- If using dried morels, soak in warm water 30 min and rinse thoroughly.
- Sauté shallots in butter until translucent.
- Add morels and cook gently until tender and fragrant.
- Season lightly with salt and keep warm.
Vin Jaune Sauce
Ingredients:
- Pan drippings from roasted hen
- 50 g – Unsalted butter
- 1 small – Shallot (minced)
- 100 mL – Vin Jaune (or dry white wine if unavailable)
- 150 mL – Chicken stock
- 50 mL – Heavy cream
- to taste – Salt and pepper
Steps:
- Deglaze roasting pan with Vin Jaune, scraping up browned bits.
- Add chicken stock and simmer 5–10 min.
- Stir in cream and reduce slightly to a glossy sauce.
- Adjust seasoning with salt and pepper.
More Info
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