{"id":3709,"date":"2020-12-21T15:44:26","date_gmt":"2020-12-21T14:44:26","guid":{"rendered":"https:\/\/genuinewines.com\/en\/?page_id=3709"},"modified":"2021-03-26T16:09:39","modified_gmt":"2021-03-26T15:09:39","slug":"cooking-with-domaine-rolet-jura","status":"publish","type":"page","link":"http:\/\/genuinewines.com\/en\/cooking-with-genuine-wines\/cooking-with-domaine-rolet-jura\/","title":{"rendered":"Cooking with Domaine Rolet &#8211; Jura"},"content":{"rendered":"\n<h2 class=\"has-text-align-center has-central-palette-4-color has-central-palette-3-background-color has-text-color has-background wp-block-heading\" style=\"font-size:50px\">Chef Georges Blanc Bresse Chicken in Cream sauce<\/h2>\n\n\n\n<p>The Jura is a magical land full of many of France&#8217;s most famous AOC products &#8211; from wine, to cheese, to sausages and charcuterie.  Not to mention the abundance of mushrooms in the area!  <\/p>\n\n\n\n<p>On a chilly winter&#8217;s day, after working in the vineyards at <a href=\"https:\/\/genuinewines.com\/en\/domaines\/domaine-rolet-vignoble-du-jura\/\">Domaine Rolet<\/a>, there is nothing as delicious as a comforting meal of Poulet de Bresse &#8211; Bresse chicken &#8211; slowly braised in a cream sauce.  Flavoured with the Jura&#8217;s famous Vin Jaune wine, this unique oxidative beverage is used both in the sauce, and as the pairing!  Even better if you can find a bottle with over 10 years of age.<\/p>\n\n\n\n<p>Thanks to Lina Chaudron for this recipe: Poulet de Bresse \u00e0 la cr\u00e8me fa\u00e7on Georges Blanc<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/mcusercontent.com\/8cc45cf08bf7beaf6f607b870\/images\/a4813711-dd4e-4dbf-819e-b4ad2ba217bd.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><span style=\"text-decoration: underline;\">Ingredients<\/span><\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>1 free-range chicken, ideally a Bresse chicken if available, cut into pieces (thighs, breasts, backs, drumsticks, wings, etc.)<\/li><li>1 liter of heavy fresh cream<\/li><li>100 g butter<\/li><li>10 button mushrooms and some morels<\/li><li>2 cloves of unpeeled garlic<\/li><li>1 onion<\/li><li>2 tablespoons of flour<\/li><li>20 cl of C\u00f4tes du Jura Savagnin 2014<\/li><li>salt, pepper<\/li><\/ul>\n\n\n\n<p>Time: 25 minutes<br>Cooking time : about 1h30<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/mcusercontent.com\/8cc45cf08bf7beaf6f607b870\/images\/bbe3680a-63f8-4231-b961-07b635419205.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><span style=\"text-decoration: underline;\">Cooking Instructions<\/span><\/h2>\n\n\n\n<p>Rehydrate the morels.<br>Peel and quarter the onion. Cut the button mushrooms into quarters.<br>Crush the unpeeled garlic cloves with the blade of a knife.<\/p>\n\n\n\n<p>In a large cast iron frying pan or Dutch oven (Cocotte\/Staub\/Cruset) heat the butter in a frying pan.  Add the chicken thighs (separate from the drumstick), add salt and pepper, brown on the skin side, then add the onion, mushrooms and garlic.<\/p>\n\n\n\n<p>Leave to cook for about ten minutes then add the chicken breasts, skin side down. Add the morel mushrooms, which have been drained from their water.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/mcusercontent.com\/8cc45cf08bf7beaf6f607b870\/images\/82eca89b-5848-4195-a083-4496029b5bfc.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p>Lightly flour the chicken, then deglaze with the Vin Jaune, and let reduce while scraping the pan to release the caramelized bits and juices.<br>Add the fresh cream. Simmer for 60 to 90 minutes over med-low heat.<\/p>\n\n\n\n<p>Set aside, then take out the chicken pieces, strain the sauce through a cheesecloth, adjust the seasoning, bring to the boil, blend and set aside.<\/p>\n\n\n\n<p>Serve with rice, or roasted or pur\u00e9ed potatoes, and pair with an oxidative white wine such as Savagnin or Vin Jaune from Domaine Rolet.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/mcusercontent.com\/8cc45cf08bf7beaf6f607b870\/images\/493e9373-507a-4c17-9dec-e786d01fcf7d.jpeg\" alt=\"\"\/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Chef Georges Blanc Bresse Chicken in Cream sauce The Jura is a magical land full of many of France&#8217;s most famous AOC products &#8211; from wine, to cheese, to sausages and charcuterie. Not to mention the abundance of mushrooms in the area! On a chilly winter&#8217;s day, after working in the vineyards at Domaine Rolet, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":3697,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"csbAdvScrollBarCursor":"","ocean_post_layout":"left-sidebar","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"ocs-sidebar-recipes-pages","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-3709","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cooking with Domaine Rolet - Jura &#8226; 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