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Bresse Chicken Fricassee with Garlic Cloves and Foie GrasTheWorldWideGourmet.com

Flavors of France

Total time: 1hr to 2hr

Preheat the oven to 300° C (500° F)
Preparation time: 20 minutes
Cooking time: 45 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:138.9 kcal

Proteins:1.3 g

Fats:10.2 g

Carbohydrate:8.5 g

Fibers:1 g

Sugar:2.1 g

Cholesterol:28.3 mg

Sodium:81.2 mg

Calcium:32.3 mg

Energy:403 kcal

Proteins:3.7 g

Fats:29.5 g

Carbohydrate:24.7 g

Fibers:2.9 g

Sugar:6 g

Cholesterol:82.2 mg

Sodium:235.7 mg

Calcium:93.8 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

2000

g

bresse chicken

*Aromatic garnish

2

carrots

2

onions

2

cloves of garlic

unpeeled

2

peeled shallots

thyme and bay leaf

1

clove

*Sauce and finishing

200

ml

dry white wine or consommé

12

cloves of new garlic, unpeeled

60

ml

heavy cream

100

g

foie gras or chicken liver mousse or purée

120

g

butter

200

ml

water

salt and freshly ground pepper

2

ml

vinegar

METHOD

  1. Singe, clean and cut the chicken up into 8 pieces (drumsticks, thighs, breasts and wings); chop the carcass into thirds.
  2. Melt a little butter in a large cast iron casserole or Dutch oven (with a lid) and sauté all the chicken pieces with the aromatic garnish. Season with salt and pepper.
  3. Cover the casserole and place into a hot (300° C / 500° F) oven; do not let the chicken colour too much or dry out. After about 15 minutes, add the white wine or consommé (or preferably a mixture of both). Add the 12 unpeeled garlic cloves and finish cooking. Check the thighs for doneness by pricking them with a knife point; the juice should show no sign of blood.
  4. Place the chicken pieces onto a serving platter and keep warm.
  5. Peel the garlic cloves, ensuring they are well cooked. Place them with the chicken to keep warm.

Sauce and presentation

  1. If necessary, lightly degrease the cooking juices.
  2. Add a little water and cream, and reduce the liquid slightly with the aromatic vegetables and chicken carcass; strain and blend in two or three spoonfuls of the softened foie gras mousse.
  3. Whisk briskly until the sauce just returns to the boil.
  4. Correct the seasoning and strain the sauce over the chicken and garlic.
  5. Serve immediately with seasonal vegetables or potato pancakes.

CHEF'S NOTES

For Georges Blanc, cooking is truly a family affair, handed down from his grandmother. His cuisine is simple while being creative and refined, revealing many little touches of a great chef.

If you have some well-flavoured consommé on hand for the sauce, to make for a better presentation, it's best to remove and cut up just the legs before cooking and to cook the breasts on the carcass. Remove and slice them only once they are cooked, as you would do for a whole roast chicken.

Once the sauce has been thickened with foie gras, be careful not to let it boil or it will break. At the last moment, add a splash of wine vinegar.

Serve with potato pancakes as he does in Vonnas.



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