Brown the chicken first, then let it braise in vin jaune and stock. Cream and butter finish the cooking liquid as a sauce for morels and roasted shallots. It takes a few stages, with no quick, one-pan shortcut.
The supplied recipe credits Adam Byatt and Trinity: The Cookbook, and gives a serving count of four. Available independent search results do not confirm the chef's restaurant status. They also do not verify the book details or the listed quantities, so those remain recipe information rather than independently checked facts. For a simpler weeknight meal, a sheet-pan salmon dinner pairs salmon with potatoes and vegetables, with less preparation.
The recipe lists 1.5 kg chicken, 400 ml each of vin jaune, stock and cream, and 100 g dried morels. These quantities have not been independently confirmed in the available search results; the recipe also supplies no verified nutrition panel.
Ingredients for four, as listed
Use 1½ kg chicken. The recipe calls for 100 g dried morels, soaked in cold water overnight. Set out plain flour for dusting and extra-virgin olive oil for frying. You'll need 12 banana shallots: thinly slice 4, and leave 8 whole and unpeeled. Peel and dice 2 carrots. Chop 10-12 chestnut mushrooms or ceps. The sherry vinegar is optional, at 30 ml. Measure 400 ml vin jaune and 400 ml chicken stock. A splash of manzanilla sherry is optional. Add 400 ml double cream and 40 g cold unsalted butter, cubed. Finish with sea salt flakes. Chopped tarragon or flat-leaf parsley leaves go on at the end. These are the recipe's stated amounts, not independently audited measurements.
The recipe provides no figures for calories or protein. It also gives no carbohydrate or fat figures, and no fiber or sodium figures, so a nutrition comparison cannot be made from the recipe alone. A home estimate would depend on ingredient brands and how much sauce is served. It would also depend on whether the braising vegetables are eaten. USDA FoodData Central offers standardized entries for individual ingredients, but those entries cannot verify the dish's exact final values. When comparing the recipe with a powdered meal replacement or ready-to-drink shake, use the product's Nutrition Facts panel and serving size. A recipe serving and a packaged serving are not automatically equivalent.
Braise the chicken and finish the sauce
Heat the oven to 160°C fan/350°F/Gas mark 4. Cut the chicken into 13 pieces. Use two thighs. Cut each of the two bone-in breasts into three pieces. Add two drumsticks and two wings. Keep the chicken oysters on the carcass together as one piece, still on the bone. A butcher can do the cutting. Drain the morels and squeeze them gently. Strain their soaking liquid through a fine-mesh sieve, ideally lined with muslin, and keep the liquid. Rinse the morels under cold running water to remove grit.
Season the chicken and dust it lightly with flour. Warm a splash of olive oil in a large ovenproof sauté pan over medium-low heat. Brown the chicken in batches, letting the fat render and caramelize without cooking the meat through. Move the pieces to a tray. Discard some of the excess fat. Sweat two-thirds of the sliced shallots in the pan for about five minutes. Add the carrots and fresh mushrooms, then cook for five minutes more.
Add the vinegar, if using, and reduce it almost completely. Pour in the vin jaune and reduce that almost completely too. Add the chicken stock and reduce by about half. Pour in a generous splash of manzanilla, if desired, and reduce by half. Add just enough reserved morel soaking liquid to thin the sauce. Return the chicken to the pan. Cover it with a cartouche of baking paper and braise in the oven for about 45 minutes, until cooked through.
While the chicken cooks, brush the whole shallots with oil. Roast them on a tray in the oven for 20 minutes, until softened. In a separate large sauté pan, gently cook the remaining sliced shallots with the morels in a splash of olive oil until soft. Set them aside.
Transfer the cooked chicken to a tray to rest. Let the roasted shallots cool, then remove their skins and keep them warm. Strain the braising liquid. Discard the vegetables or serve them alongside. Bring the liquid to a boil over medium-high heat. Add the cream and reduce by a third. Take the pan off the heat and whisk in the butter. Stir in the shallot and morel mixture, then add plenty of chopped herbs.
Divide the chicken between shallow bowls. Spoon over the sauce and serve with the roasted shallots.
The supplied recipe names Trinity: The Cookbook, published by Quadrille at £55. That detail has not been independently confirmed in the available search results.
