Poularde Aux Morilles
Fattened Hen with Morel Sauce
A variation of the "Coq au Vin Jaune", this classic local specialty is very popular in many Jura restaurants. It is prepared with a hen (16 to 20 weeks old, ready to lay eggs), Vin Jaune and morels (morilles) mushrooms. Used fresh in season (spring) or freeze-dried, morel is a delicate mushroom and gives a very distinctive flavor to the sauce.
Poularde Aux Morilles and Wine
With Vin Jaune and morel mushrooms playing an essential role in this recipe, it is only natural to serve this dish accompanied with Jura's specialty "yellow wine". In fact, any Savagnin based wine will work well with a poularde aux morilles, and a Savagnin/Chardonnay blend will even offer added roundness to match the cream, while retaining the characteristic Jura aromas.