Entree: France – Lyonnais – Poulet de Bresse à la Crème (Classic Bresse chicken braised and finished in a rich white-wine and cream sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 1 whole Bresse chicken, about 3.5 lb (1.6 kg)
- 1½ tsp (9 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 4 tbsp (60 g) unsalted butter, divided
- 6 shallots, thinly sliced, about 6 oz (170 g)
- 2 cloves garlic, minced (approx. 6 g)
- 8 oz (225 g) cremini or button mushrooms, halved or quartered
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) heavy cream
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tbsp (15 ml) Cognac (optional)
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (5 ml) lemon juice (optional, to brighten)

Instructions

1. Preheat the oven to 375°F (190°C). Pat the chicken dry, season inside and out with salt and pepper.
2. In a large ovenproof skillet or Dutch oven, heat olive oil and 2 tbsp (30 g) butter over medium-high heat until foaming. Brown the chicken on all sides, about 6–8 minutes total, turning carefully to color evenly.
3. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 35–45 minutes depending on size. Remove the chicken to a warm plate, tent with foil and rest 10 minutes.
4. While the chicken rests, return the skillet to medium heat. Add remaining 2 tbsp (30 g) butter. Sauté the shallots until translucent, about 3–4 minutes, then add garlic and cook 30 seconds.
5. Add mushrooms and cook until they release liquid and begin to brown, about 5 minutes. Deglaze the pan with the white wine, scraping up browned bits; reduce by about half, 3–5 minutes.
6. Stir in chicken stock, thyme sprigs, and bay leaf and simmer 5 minutes. Lower heat, stir in heavy cream and Cognac if using, and simmer gently until sauce thickens slightly, about 5–7 minutes. Season to taste with salt, pepper, and lemon juice if desired.
7. Carve the rested chicken into portions and return to the pan to warm in the sauce for 2 minutes, spooning sauce over the meat.
8. Serve chicken portions topped with mushrooms and sauce, sprinkled with chopped parsley.