Chicken Alfredo

Vin jaune (yellow wine) is a special and characteristic type of white wine made in the Jura region in eastern France. It is similar to dry fino Sherry from Spain and gets its character from being matured in a barrel under a film of yeast, known as the voile, on the wine's surface. The vin jaune is made from the Savagnin grape. In the Tarn region, some wineries like La Chanade domaine uses Mauzac grape AOC Gaillac for their vin jaune (on the right). The wine acquires its characteristic yellow color and nutty flavors as it ages for the requisite time of six years and three months, the time that must elapse between harvest and bottling. The wine can be paired with savory food dishes with local Jura cuisine often including chicken recipes where the wine is cooked with the chicken itself and as a sauce component. Another common pairing is the local Comté cheese that is produced in the Franche-Comté region. Noilly-Prat, vermouth, Tokay hongrois wine are descent substitutes.

Peel and wash vegetables. Place them in a large saucepan, cover with water, bring to boil, add salt, thyme and bay leaf and cook until fork tender. Take into account that carrots cook faster than turnips. Keep cooked veggies in ice water. Cook potatoes separately. For the presentation, the cooked vegetables can be cut into desired shapes. Reheat and glaze vegetables with a chunk of butter and a splash of stock, and season with salt and pepper. Maintain veggies warm until ready to serve.

Remove any connective tissue from breast that helps the muscles attach to the bones, it can get a bit tough or rubbery when cooked. Season chicken breasts with fleur de sel or grey salt on both sides and rub meat with a drizzle of olive oil. Refrigerate prepared meat until ready to cook.

In a large skillet, melt fat and sear chicken breast smooth side down for 5 minutes on medium heat. Do not sear the other side of the breasts. Remove meat (not the fat) from the pan and reserve on plate. Meanwhile, sweat chopped onions in that pan for 5 minutes on medium-low heat. Add paprika and white wine: reduce to dry – add mustard and heavy cream. Bring to boil and cook for 10 minutes stirring every so often. Turn off the heat and blend the sauce. Arrange the chicken breasts in the same skillet (seared side up). Cover meat with the sauce. Bring to a boil and cook for 15 minutes on low heat. Remove the cooked white meat and serve on plate. Transfer sauce to a saucepan and then add the cheese. Put sauce back to the blender and mix. Pass Alfredo sauce through a sieve over the saucepan. Add a splash of vin jaune to the sauce to taste.

Place warm chicken breast on plate. Glaze meat with the hot Alfredo sauce. Garnish dish with cooked veggies and potatoes. Season with black ground pepper. Bon appétit!