Sous vide chicken crown with Comté cheese gnocchi, girolle mushrooms and sauce Vin Jaune


First published in 2015
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Poached chicken


  • 500g of baking potatoes
  • 80g of 00 flour
  • 30g of egg
  • 50g of Comté cheese, grated
  • salt
  • plain flour, for dusting

Sauce vin jaune

Girolle mushrooms

Preheat a water bath to 65°C and oven to 180°/gas mark 4
Prepare the chicken by removing the legs, wings and trimming the carcass to only leave the crown – the wings and legs can be frozen and used another time. Remove the wishbone from the chicken and season inside the cavity, adding the butter, tarragon and garlic
Place the chicken crown in a large vacuum bag and seal. Place in the water bath and cook for 1 hour and 10 minutes
Meanwhile, make the gnocchi. Bake the potatoes in the oven for around 1 hour or until very soft. Once cooked, cut in half and scoop out the flesh, weighing out 300g. Let the flesh cool for 2 minutes before pushing through a fine sieve into a mixing bowl
Sieve the flour over the potatoes and add the egg and Comté cheese. Season lightly and use a fork to bring the mixture together. Once combined, use your hands to lightly knead the mixture until it forms a soft dough
  • 80g of 00 flour
  • 30g of egg
  • 50g of Comté cheese
  • salt
Transfer the dough to a lightly floured surface, flour your hands and divide it into quarters. Roll each quarter into a sausage shape just over 1cm in diameter, then slice the dough into 3cm pieces
  • plain flour, for dusting
With the prongs facing upwards, press a fork down on one side of the gnocchi to leave a row of ridges and gently ease them into crescent shapes. Cover the gnocchi and refrigerate until ready to cook
Bring a large saucepan of salted water to the boil, then carefully drop the gnocchi in. Cook the gnocchi until they float, then remove from the pan onto a side plate and allow to steam dry
To make the vin jaune sauce, gently sweat the carrot and mushroom in the butter for 5 minutes, ensuring the vegetables don't catch or colour. Deglaze the pan with the vin jaune, then add the chicken stock. Lightly season with salt and continue to simmer the liquid until reduced to a glaze
Add the cream to the pan, stir well and bring to the boil, then continue to cook until the sauce has reduced by half and coats the back of a spoon. Strain the sauce through a fine sieve and reserve, keeping warm until ready to serve
  • 600ml of double cream
Place a large sauté pan over a medium heat and add the butter, heating until it starts to foam. Add the girolles to the pan and cook until all the water has evaporated and the mushrooms are tender, then add the gnocchi and allow to colour and puff up. Meanwhile, blitz the vin jaune sauce with a hand mixer to create a foam
To serve, remove the skin from the cooked chicken and carve each breast from the crown. Arrange a chicken breast on each plate, topping with the vin jaune sauce. Scatter over the girolles and gnocchi, top with the chopped chives and serve immediately
First published in 2015
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