Photograph of the finished Poulet de Bresse à la crème

France · Gà Bresse om kem Poulet à la crème

Poulet de Bresse à la crème

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 1.9 lb
  • Photograph of Fresh cream Fresh cream 2 cups
  • Photograph of White wine White wine 1 ⅓ cups
  • Photograph of Mushrooms Mushrooms 11.3 oz
  • Photograph of Shallots Shallots 1.6
  • Photograph of Unsalted butter Unsalted butter 4.2 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Lime Lime 1
  • Photograph of Parsley Parsley 0.6 oz

Method

  1. 1 Sear the chicken in butter for 7 minutes on each side, but don't let the skin brown too much; this will keep the sauce off-white.
  2. 2 Sauté the shallots and mushrooms for 6 minutes, then pour in the white wine and simmer until the liquid is reduced by half.
  3. 3 Simmer the chicken in the pot with 100 ml of water for 25 minutes over low heat, covered.
  4. 4 Remove the chicken, pour the cream into the broth, and simmer for 8 minutes until thickened.
  5. 5 Beat the egg yolks with lemon juice, then pour into the cooled sauce and stir continuously — the yolks will break into crumbs immediately if added while the sauce is still simmering.

With an appliance

  • Oven 55 min

    Replace step 3: cover and simmer the chicken on the middle rack of the oven at 170 degrees for 22 minutes; the cream sauce and egg yolks in steps 4–5 are still cooked on the stovetop, adding the egg yolks only after the heat has been turned off.

Start cooking