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Along with coq au Riesling, coq au vin jaune is another variation on the classic coq au vin. Instead of red wine, coq au vin jaune incorporates yellow or white wine. The best vin jaune is found in the French region of Jura, but any yellow or white wine can be used instead of it.
Light and sweet flavors and various colors make it a great summer dish, although the classic coq au vin is considered a typical winter dish. Morel mushrooms are commonly used in the preparation of coq au vin jaune, giving it a unique flavor and aroma.
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Poulet à la Cancoillotte is a traditional chicken dish originating from the region of Haute-Saône. The dish is usually made with a combination of chicken, garlic, shallots, cognac, white mushrooms, chicken stock, heavy cream, Cancoillotte (runny cow's milk cheese), butter, olive oil, flour, salt, and pepper.
The chicken is cut into pieces, seasoned with salt and pepper, dredged in flour, and browned in a mixture of olive oil and butter. It's then transferred to the oven for half an hour. Once done, the chicken is removed from the casserole and the shallots, garlic, and mushrooms are sautéed in the same fat.
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Poulet à la comtois is a traditional dish from the French region of Franche-Comté. It consists of chicken pieces (preferably of the Bresse variety) cooked in a sauce made with white wine from Jura, crème fraîche, and delicious Comté cheese.
It is recommended to serve the dish with a glass of white Jura wine on the side.
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