The classes "poulet au vin jaune" reworked by L'atelier des Chefs. Slices of chicken cooked in vin jaune served with tagliatelle and mushrooms.
Peel the white mushrooms and cut in to quarters. Tear the oyster mushrooms in to pieces. Cut the chicken in to slices to make your aiguillettes. Season the chicken with salt and pepper.
Heat a frying pan to hot and add a little olive oil. Add the chicken aiguillettes and colour lightly then deglaze the pan with a glass of the vin jaune. Remove the chicken from the pan and add all of the mushrooms. Deglaze with the rest of the vin jaune and reduce. Season with salt and pepper then add the cream and a glass of water. Leave to cook for 5 minutes. Return the chicken aiguillettes to the pan to heat through in the sauce. Cook the tagliatelle in boiling salted water. Drain and mix with the mushroom sauce.
Serve the chicken with the tagliatelle and finish the plate with a drizzle of sauce. Serve immediately.
«Vin jaune is a special wine from the Jura region of France. It has a particular flavour often said to be similar to dry fino sherry and works especially well in this recipe. However, if you cannot get hold of it, a dry white wine will also work well.»