Bresse Chicken in Vin Jaune Sauce with Rutabaga Purée

A chicken with blue feet, it is the only fowl in the world to have received such distinction. Star of all worthy grandes tables, the Bresse chicken is widely exported and can be found in good American poultry shops. Vin jaune too is of strictly local production, a characteristic Jura wine. Its bouquet is not unlike that of sherry. In the absence of vin jaune, one can substitute with half white wine, half sherry. The Comté cheese, from the same region, is a dry, rich cheese with a hint of hazelnut flavor.

Serves 8

INGREDIENTS:

• 2 Bresse chickens, plucked and drawn
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup chopped parsley
• 3 tablespoons fresh thyme
• 1 tablespoon fresh marjoram
• 1 tablespoon fresh oregano
• Pepper and salt
• 1 bottle vin jaune or Jura macvin
• 1 pound Comté cheese
• 1 cup walnuts, chopped
• 4 cups heavy cream
• 1 caul (your butcher will give you one)

For the rutabaga purée:

• 1 pound rutabaga, peeled and cubed
• 2 sticks butter
• Pepper and salt

INSTRUCTIONS:

1. Wash the chickens and pat them dry. Remove the legs and cut them at the joint.
2. In a pan, melt butter and oil. Sauté the chicken legs until browned. Add herbs and seasonings. After 15 minutes, deglaze with wine, reserving 1 cup for later use. Continue cooking for 30 minutes.
3. Meanwhile, grate ½ pound of the Comté cheese and set it aside. Cut the other ½ pound into cubes. Cut the breasts off the chickens and cube the meat. In a large bowl, combine the cubed chicken breasts, cubed Comté cheese, and walnuts. Add 2 cups of cream and mix well.
4. Preheat the oven to 350°F (175°C).
5. On a board, lay out the sheet of caul fat or crépine. Cut it into 8 pieces to make crépinettes. Place a dollop of the chicken mixture in the center of each section of crépine and fold it into a neat package. Set the 8 stuffed crépinettes in an ovenproof dish, seam side down.
6. Bake the crépinettes at 350°F (175°C) for 30 minutes.
7. While the crépinettes are baking, prepare the rutabaga separately.
8. When the chicken legs are cooked, remove and keep them warm. Strain the sauce into a saucepan, reheating it while stirring in the remaining 2 cups of heavy cream. Gently stir in the ½ pound of grated cheese until it melts and thickens the sauce. Keep the sauce warm, and stir in the remaining 1 cup of wine.
9. RUTABAGA: In a pot half filled with boiling, salted water, cook rutabaga for 20 minutes. Drain. Purée in the food processor or mash by hand, incorporating all the butter. Season to taste
10. Place one crépinette along with a half chicken leg on each plate. Add a dollop of rutabaga purée. Coat with the sauce, and serve.

The tender chicken, creamy cheese, and nutty walnuts combine harmoniously, creating a symphony of taste and texture on your palate. This is a dish that brings together the finest elements of French cuisine, offering a truly indulgent dining experience.

So, gather your ingredients, embrace the artistry of French cooking, and immerse yourself in the delicious world of Chicken Crépinettes with Comté Cheese and Walnuts. Prepare to be captivated by the delicate flavors and the sheer pleasure of savoring this exceptional dish.