Entree: France – Burgundy – Bresse Chicken with Cream Sauce (Roasted Bresse chicken finished with a rich white wine and cream sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1 whole Bresse chicken, about 3.5 lb (1.6 kg)
- Kosher salt, 1 1/2 tsp (8 g)
- Freshly ground black pepper, 1/2 tsp (1 g)
- 2 tbsp (30 ml) olive oil
- 4 tbsp (57 g) unsalted butter
- 4 oz (115 g) lardons or thick-cut bacon, cut into 1/2-inch (1 cm) pieces
- 2 medium shallots, finely chopped, about 3 oz (85 g)
- 8 oz (225 g) cremini mushrooms, sliced
- 3/4 cup (180 ml) dry white wine (preferably a Burgundy or Chardonnay)
- 1 cup (240 ml) low-sodium chicken stock
- 1 cup (240 ml) heavy cream
- 1 tsp (5 g) Dijon mustard
- 2 tsp (10 g) fresh tarragon leaves, chopped (or 1 tsp / 1 g dried tarragon)
- 1 tbsp (15 ml) lemon juice
- Optional: chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Pat the chicken dry and season generously inside and out with salt and pepper.
2. In a large ovenproof skillet or roasting pan, heat olive oil and 2 tablespoons butter over medium-high heat until foaming. Brown the chicken on all sides, about 4–5 minutes per side, to develop color.
3. Transfer the skillet to the oven and roast the chicken until an instant-read thermometer inserted into the thickest part of the thigh reads 160°F (71°C), about 45–55 minutes depending on size. Remove from oven, tent with foil, and let rest 10–15 minutes (temperature will rise to 165°F / 74°C).
4. While the chicken rests, return the skillet to medium heat (if using a separate pan, use a large skillet). Add the lardons and cook until browned and fat is rendered, about 4–5 minutes. Remove with a slotted spoon and set aside, leaving fat in the pan.
5. Add remaining 2 tablespoons butter to the pan and sauté the shallots until translucent, about 2 minutes. Add mushrooms and cook until they release their juices and begin to brown, about 5–6 minutes.
6. Deglaze the pan with the white wine, scraping up browned bits, and reduce by about half, 2–3 minutes. Stir in the chicken stock and simmer 3–4 minutes.
7. Reduce heat to low and stir in the heavy cream and Dijon mustard. Simmer gently until the sauce thickens slightly, about 4–6 minutes. Return the lardons to the pan, add tarragon and lemon juice, and adjust seasoning with salt and pepper.
8. Carve the rested chicken and arrange on a platter. Spoon the cream sauce with mushrooms and lardons over the chicken and garnish with parsley. Serve immediately.