Chef Georges Blanc Bresse Chicken in Cream sauce
The Jura is a magical land full of many of France’s most famous AOC products – from wine, to cheese, to sausages and charcuterie. Not to mention the abundance of mushrooms in the area!
On a chilly winter’s day, after working in the vineyards at Domaine Rolet, there is nothing as delicious as a comforting meal of Poulet de Bresse – Bresse chicken – slowly braised in a cream sauce. Flavoured with the Jura’s famous Vin Jaune wine, this unique oxidative beverage is used both in the sauce, and as the pairing! Even better if you can find a bottle with over 10 years of age.
Thanks to Lina Chaudron for this recipe: Poulet de Bresse à la crème façon Georges Blanc
Ingredients
- 1 free-range chicken, ideally a Bresse chicken if available, cut into pieces (thighs, breasts, backs, drumsticks, wings, etc.)
- 1 liter of heavy fresh cream
- 100 g butter
- 10 button mushrooms and some morels
- 2 cloves of unpeeled garlic
- 1 onion
- 2 tablespoons of flour
- 20 cl of Côtes du Jura Savagnin 2014
- salt, pepper
Time: 25 minutes
Cooking time : about 1h30
Cooking Instructions
Rehydrate the morels.
Peel and quarter the onion. Cut the button mushrooms into quarters.
Crush the unpeeled garlic cloves with the blade of a knife.
In a large cast iron frying pan or Dutch oven (Cocotte/Staub/Cruset) heat the butter in a frying pan. Add the chicken thighs (separate from the drumstick), add salt and pepper, brown on the skin side, then add the onion, mushrooms and garlic.
Leave to cook for about ten minutes then add the chicken breasts, skin side down. Add the morel mushrooms, which have been drained from their water.
Lightly flour the chicken, then deglaze with the Vin Jaune, and let reduce while scraping the pan to release the caramelized bits and juices.
Add the fresh cream. Simmer for 60 to 90 minutes over med-low heat.
Set aside, then take out the chicken pieces, strain the sauce through a cheesecloth, adjust the seasoning, bring to the boil, blend and set aside.
Serve with rice, or roasted or puréed potatoes, and pair with an oxidative white wine such as Savagnin or Vin Jaune from Domaine Rolet.
