Coq au vin yellow

The Coq au vin Yellow and with the Morille S is a traditional emblematic receipt “of festival Franc Comtoise” which combines regional products: Jurassic Cock of Bresse , Morel S Frankly Comtoise, Yellow Wine Jurassic. A powerful receipt with the tastes subtle and erudite, with best produced soil Frankly Comtois

the cock with the Yellow Vin is one of the florets of the gastronomy Franc Comtoise. It agrees divinement with most powerful white wine of the Jura Savagnin, Yellow Vin, Vin of straw or Château Trawl-net

Receipt

Ingredients

For 6 people:
1 Cock of Bresse (1,5 to 2 kg) (can be replaced by a hen)
1 glass of Yellow Vin or Château Trawl-net (one of the ultrar necs of the wines white of the Jura)
300 G of fresh Morille S or 30 G of dried Morille S or freeze-dried
1 pot of fresh Cream (75 Cl)
Of the Olive oil

Preparation

If they are dried, let soak 2 hours the Morille S in a water container, then to cook them 30 mn in salt water, peppered, with small boiling.
Préchauffer the furnace 200° Thermostat 8
Make cut out the Coq of pieces by your to stop
Frotter the pieces of the Coq with a mixture of salt, pepper and flour, then to make them return from the two with dimensions ones in large a stewpan out of cast iron in Olive oil (5 to 10 mn). Salt and pepper.
Then to put the stewpan at furnace 20 mn (200°C Thermostat 8)
To withdraw the piece of Cock to thaw the stewpan with Yellow glass of Wine, then to incorporate the pieces of Cock, 1 pot of fresh Cream, the Morel S and to make reduce to soft fire and overdraft 30 mn
To be used the coq au vin Yellow accompanied by white Rice or Potatoes cooked for water
To accompany by most powerful the white wine of the Jura: Savagnin, of Yellow Wine of Wine of straw or Castle Trawl-net

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