Recipe courtesy of Luke Nguyen
Episode: Franche-Comte
Print
Bresse Chicken in Yellow Wine
Total:
1 hr 30 min
Active:
55 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 30 min
Active:
55 min
Yield:
4 servings
Level:
Easy

Ingredients

Pastry:
  • 2 pounds all-purpose flour, plus more for dusting
  • 14 ounces warm water
Bresse Chicken:
  • 2 tablespoons olive oil
  • 3 onions, finely sliced
  • 4 thyme sprigs
  • 2 dried bay leaves
  • 1 3/4 ounces smoked bacon, diced
  • Salt and freshly ground black pepper
  • 1 pound potatoes
  • 1 whole Bresse chicken (about 3 1/2 pounds)
  • 4 1/4 cups chicken stock
  • 2 ounces butter
  • 2 tablespoons yellow wine
  • 4 fresh bay leaves

Directions

Special equipment: 1 large clay pot

For the pastry: Mix the flour with 14 ounces warm water. Dust a surface with flour and then knead and roll the dough to 3 1/4-foot-by-7 3/4-inch rectangle. Reserve for a later use.

For the chicken: Preheat the oven to 575 degrees F. Heat a saucepan to medium-high heat. Add the olive oil, and then add the onions, 2 of the thyme sprigs, 1 of the dried bay leaves, the bacon and some salt and pepper. Cook until the onions are all broken down and softened, 20 minutes.

Meanwhile, slice the potatoes into 1/8-inch slices, then season with 2 generous pinches of salt and pepper, and mix well. Place the sauteed onions into the clay pot, followed by the potatoes, then the whole chicken, breast-side up. Sprinkle the chicken with more salt and pepper. Pour the chicken stock over the chicken, then add the remaining dried bay leaf and 2 thyme sprigs. Close the lid, and then seal the cracks with the dough so that the heat cannot escape.

Place the pot in the oven and cook for 10 minutes. Then cover the dough with foil so it doesn't burn. Reduce the heat to 480 degrees F and cook for another 35 minutes.

Crack the crisp dough to open the lid. Remove the chicken from the pot, and then strain the liquid into a saucepan and cook on high heat for 5 minutes.

Meanwhile, remove the chicken breasts from the bone and slice each breast into 3 pieces. Remove the legs from the body.

Add the butter to the pan set over medium heat, and whisk until it melts. Then add the wine and cook for another minute.

Distribute the potatoes onto 4 serving plates and place the chicken pieces on top, and then drizzle with the sauce. Garnish each plate with a fresh bay leaf and serve.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Chicken in White Wine

Recipe courtesy of Weight Watchers

Yellow Curry Powder

Recipe courtesy of Emeril Lagasse

Spicy Black Beans and Yellow Rice

Recipe courtesy of Tyler Florence

Peanut Butter Chicken Wings, Rice Noodle Salad with Peanut Crunch and Rice Wine Vinegar Dressing

Recipe courtesy of Roger Mooking

Fried Chicken

Recipe courtesy of Chuck Hughes

Chicken Masala

Recipe courtesy of Bal Arneson

Pesto Chicken Penne

Recipe courtesy of Siba Mtongana

Sesame Ginger Chicken

Recipe courtesy of Kelsey Nixon

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cupcake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here