Poularde de Bresse recipe for Thanksgiving
Poularde de Bresse recipe for Thanksgiving.
Ingredients for 4 persons :
- 1 Bresse chicken of 2kg
- 1 bunch of spring onions
- 100g of shallots
- 4 cloves of garlic
- 2 sprigs of thyme
- 100g of carrots
- 200g of peasant breast
- 100g of butter
- 5cl of sunflower oil
- 200g of flour
- 20cl of white wine
1. Preheat the oven to 180°C (th. 6). Prepare the chicken and dress it. Peel and chop the spring onions and shallots. Peel the garlic cloves and leave them whole. Peel the carrots and cut them into slices. Cut the breast into small lardons.
2. In a casserole dish, brown the chicken on all sides with the butter and oil. Add the new onions, the shallots, the garlic, the thyme, the carrots and the peasant breast. Let cook for 1 hour.
3. Prepare a paste by mixing the flour with a little water. Cover the casserole dish containing the chicken, then seal it with the dough made. It must be well sealed. Bake for 1 hour.
4. At the end of cooking, open the casserole dish and remove the poultry to a dish. On the fire, deglaze the juice from the casserole with white wine. Moisten* with a little water and let reduce for 15 minutes. At the end of cooking, return the poultry to the casserole for 20 minutes.
All you have to do is taste.
Recipe taken from the Best of Maison Rostang published on November 3, 2016 by Alain Ducasse.
