Chicken Oysters With Morels and Vin Jaune

Ingredients

• 650 g raw free-range chicken oysters
• 40 g whole dried morels
• 2 pieces French shallot
• 10 cl PDO Jura vin jaune
• 15 cl white chicken stock
• 25 cl 35% fat pasteurized liquid heavy cream
• 30 g 82% fat sweet churned butter
• 1 tbsp refined sunflower oil
• to taste fine salt
• to taste ground white pepper
• 4 sprigs fresh chervil

Method

1. Place the dried morels in a bowl and cover them generously with warm water for twenty minutes to rehydrate. Stir them gently to loosen the sand, then remove them with a skimmer without disturbing the bottom. Pass the soaking water through a coffee filter or fine cheesecloth to collect a clear juice without sandy residue, then set aside. Rinse the morels briefly under a trickle of cold water and pat dry on paper towels.
2. Pat the chicken oysters dry with paper towels to ensure a clean sear, then season lightly with fine salt and ground white pepper. Peel and finely mince the shallots.
3. Place a heavy-bottomed saute pan over high heat with the refined sunflower oil and half the sweet churned butter. As soon as the butter foams and stops singing, lay the chicken oysters flat without overlapping. Let them sear undisturbed for two to three minutes until a golden crust forms, then flip them to brown the second side for two minutes. Transfer the meat to a warm plate and cover with aluminum foil to keep the juices.
4. Lower the heat source to medium and place the remaining sweet churned butter in the same saute pan. Add the minced shallots with a pinch of fine salt, then sweat for two minutes until translucent without browning. Stir in the drained morels and saute for three to four minutes so they absorb the cooking juices.
5. Slightly increase the heat and deglaze the saute pan with the vin jaune, scraping the bottom with a wooden spatula to dissolve all the caramelized juices. Let reduce by half until the alcohol vapors disappear and only a syrupy juice remains. Pour in the strained morel soaking liquid and the white chicken stock. Simmer uncovered until the liquid reduces by two thirds.
6. Pour the heavy cream into the saute pan and stir with a wooden spoon. At the first sign of simmering, reduce the heat to very low and return the chicken oysters with their resting juices to the pan. Continue cooking for seven to eight minutes, basting the meat regularly with the sauce, until it coats the back of a spoon and the meat is perfectly tender to the center.
7. Taste the sauce, then adjust the seasoning with fine salt and ground white pepper to your liking. Plate the well coated chicken oysters and morels in warm shallow bowls, spoon the velvety sauce generously over top, then garnish with fresh chervil sprigs.

Nutrition

Per serving

Energy

513.9 kcal

Protein

42.22 g

Carbohydrate

7.26 g

Fat

31.91 g

Fibre

3.58 g

Calcium

62.81 mg

Iron

0.33 mg

Magnesium

9.3 mg