Bresse chicken with Chanterelles

Print Friendly, PDF & Email

In the 1980 ‘s I was lucky enough to have a weeks stage with George Blanc in Vonnais, there I was first introduced to the Bresse chicken on a local farm near his restaurant
Casserole of Bresse chicken with chanterelles, sauce of white wine served with fried basmati rice:
1 Bresse chicken or a free range chicken (nowadays there are many choices of free range or biological chickens
2 lemon
50 g butter
1 glass white wine
Chanterelle sauce
3 tbsp extra virgin olive oil
250g chanterelles or other mushrooms in season
2 shallots
50g bacon or pancetta
2 tbsp olive oil
1 piece of thyme
salt and pepper
1½ dl sherry or red wine
a little strong chicken stock
2 mushrooms (Portobello or Chestnut Mushrooms)
1. Squeeze half a lemon over the chicken
2. Place the rest of the lemon in the body of the chicken
3. Spread the butter over the chicken breasts and thighs, place in a casserole, pour around the wine cover with a good fitting lid and place in a pre heated oven (180 °C) for 1 ½ hours
4. Remove the chicken from the oven and leave to rest, divide the chicken into 5 portions, place on a serving dish and spoon the sauce lay the lemon on top.
5. Clean the mushrooms and fry in the olive oil and butter, remove from the pan, add the bacon and fry until golden brown, add the shallots the thyme and fry until the shallots are cooked, add the sherry and allow to cook add the stock and simmer the sauce, stir in the chanterelle and season to taste
6. Place the chicken in the oven to reheat
7. Pour over the sauce and thinly slice the raw mushrooms over the chicken
Fried basmati rice
Serves 4
2 cups Basmati rice
4 cups water
2 tsp salt
Olive oil, for frying
Rinse the rice in a sieve or colander to remove the excess starch until the water runs clear.
Heat a saucepan with lid over a medium heat. Drizzle a little olive oil into the pan.
Add 4-5 tablespoons of the rice into the pan and fry until the rice turns a lovely golden colour and starts to give off a nutty smell.
Add the rest of the rice and mix with a wooden spoon to coat in the oil.
Add the water and salt, place the lid on and bring to the boil.
Once boiling, turn the heat to low and cook the rice for about 10-12 minutes until all the water as been absorbed and the rice is tender.
Check the seasoning and serve
The poulet de Bresse (French pronunciation: [pu.lɛ d(ə) bʁɛs]) or volaille de Bresse is a French chicken product which has appellation d’origine contrôlée status. It may be produced only from white chickens of the Bresse breed raised within a legally defined area of the historic region and former province of Bresse, in eastern France.

Comments Off on Bresse chicken with Chanterelles