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Poulet de Bresse a la Creme

Make Poulet de Bresse a la Creme at home with Knob Butter, Chicken Jointed, Shallots Cut In Half, and White Mushrooms. Scale it up or down for the number of people at the table.

Illustrative photo

सामग्री

• Knob Butter
• 1
• 6
• 12

विधि (झलक)

1. 1

   Bouquet garni large glass white wine 1/2 litre creme fraiche

2. 2

   In a heavy pan, place a generous knob of butter, followed by the chicken joints, shallots, mushrooms, garlic and bouquet garni.

3. 3

   When the chicken is a deep gold, add a large glass of wine and reduce.

4. 4

   Then add half a litre of creme fraiche, and simmer for thirty minutes.

5. 5

   Remove the chicken, and strain the sauce through a fine sieve.

6. 6

   Season to taste.

7. 7

   Serve with potatoes roast in goose grease with garlic, dressed with chopped fresh herbs, and a green vegetable.