Poulet de Bresse a la Crème

A special and rare chicken French chefs swear by.



Just as wines are linked to government-sanctioned regions, so is a special chicken (in 1957 poulet de bresse was awarded its own appellation d’origine controlee in Bourg-en-Bresse in Burgundy, France). Alain Ducasse (Le Relais Plaza, inside Hotel Plaza
Athénée, Paris) and Guy Savoy (Restaurant Guy Savoy, Paris) are among the chefs who swear by the white-feathered, blue-footed bird that roams freely and is fed a diet of corn and spring water. Only five percent of poulet de bresse are exported. Unfortunately, none are to the U.S. and Canada, as the exportation of these chickens to North America is banned.

At Hostellerie Chateau de la Barge (near Macon, France), hotel chefs instruct in how to prepare poulet de bresse. Proper preparation involves retaining most of the bird’s water and fat. Here's their savory recipe:

Poulet de Bresse a la Crème

Makes four servings:

1 poulet de bresse (ideally, between 13 and 18 pounds)
4 cups crème fraiche
1 cup dry white wine
¼ cup butter
Ground salt and pepper 

Clean chicken and cut into eight pieces. Heat butter in casserole dish and cook the chicken in the butter. When the pieces are stiffened, but a golden-brown color, pour the white wine over and cook until the wine is almost gone. Cook chicken with the crème fraiche over low heat for about 35 minutes. Remove the chicken pieces. Reduce the cooking until there are only two cups of liquid. Glaze the chicken with the sauce and serve.
 

Edit Module
Edit Module

Related Articles

Tailor Your Turkey to the Wine

Roast turkey? We’re betting on it. This Thanksgiving, customize your feast by making your favorite wine the star of the dinner table.

6 Fall Dinner Pairings

Here are the wines to serve with these seasonal standards.

4 Multi-Cultural Jewish Recipes

These modern, authentically inauthentic dishes incorporate global influences and pair with a wide range of beverages.

Pinot Noir's Perfect Pork Pairing

To ensure you don’t miss one of autumn’s tastiest pairings, pluck a favorite bottle and enjoy it with this apple-brined pork chop.
Edit Module
Edit Module

Subscribe

You can unsubscribe at any time. View an example of our newsletter.

Edit Module

Shop

Edit Module
>
Edit Module
Edit Module Edit ModuleShow TagsEdit Module

Related Web Articles