Vin Jaune is a special wine that made in the Jura region of France. It's made using a special grape called Savagnin, the production process is similar to that used for fino sherry which, allows the wine to acquire its distinct flavours, characteristic of walnut, almond, spice and apple,

It's a perfect match used in a creamy sauce served with poultry. Enjoy this dish!

Serves 4

Ingredients:

4 Guinea Fowl breasts

100g Butter

2 Shallots

1 Garlic clove

200ml White wine

200ml Cream

125ml VIN Jaune Wine

500ml Chicken Stock

200g Whole Button Mushrooms

Method:

1. Start by making the sauce. To do this, take a large saucepan and add the butter, place on a medium heat to melt.

2. Peel and finely slice the shallots and garlic and add to the saucepan, sweat gently without colour until the garlic and shallots are translucent.

3. Next add the white wine and reduce this over a high heat until almost all is gone, now add the Vin Jaune and bring to the boil, once boiled add the chicken stock. Now reduce the sauce quickly until reduced by half the volume. Once this is achieved remove from the high heat and add the cream.

4. Next strain the sauce through a sieve into a large clean pan that's big enough to hold the sauce and guinea fowl breasts.

5. Bring the sauce back to the boil and then reduce to a gentle heat, just before a simmer.

6. Now to cook the guinea fowl- Season the breasts all over with salt and add to the pan with the sauce, poach them lightly for 15 minutes, maintaining a steady heat being careful not to boil. Next add the mushrooms and continue to poach for a further 10 minutes.

7. Remove the pan from the heat and allow to rest for 10 minutes before serving.