Poulet de Bresse A La Creme … the perfect Chicken Recipe for Christmas to woo and wow your guests without breaking a sweat
RECIPES with Chefs Collective :
Georges Blanc’s Famous 3-Michelin Star Chicken Bresse Recipe With Vonnas Crêpes
A classic using the finest and most expensive chicken you can find in Europe
Georges Blanc, a 3-Michelin star chef ( for 40 years), shares his recipes which was given to him by his grandmother who ignited his passion in the kitchen.
This recipes combines cream, bresse chicken and light ‘Vonnas’ crepes which are special and unique to Georges’ legacy. Michelle Tchea’s Chefs Collective jumped into the kitchen with this award-winning Chef who is working on publishing YET another book!
For the full Georges Blanc experience, visit Vonnas and walk, enjoy, immerse yourself in one of the few remaining ‘traditional’ gourmet chefs
Bresse Chicken In Creamy Sauce With Vonnas Crêpes
1x 4 pound/1,8 kg chicken (Bresse chicken was used in the original recipe), cut into pieces 4 cups/1 liter of fresh cream scant ½ cup/100 g sweet butter 10 button mushrooms 4 garlic cloves 2 onions scant 1 cup/200 ml dry white wine juice of ½ lemon White wine salt and freshly ground pepper
Preparation time: 15 minutes Cooking time: about 45 minutes. Serves 4
Peel and quarter the onion. Trim the stems and wash the mushrooms. Dry them then quarter them. Crush the garlic cloves with the flat side of a knife.
Melt the butter in a large sauté pan or skillet over high heat. Place the chicken pieces and the thigh, check in the pan and season them with salt and pepper.
Add the onion, mushrooms, and garlic.
Pour in the white wine and stir well, scraping up all of the caramelized sediment on the base of the pan. Add the fresh cream and dimmer gently for 20-25 minutes.
Bake wings (still on the chest) in the oven for 20 minutes at 200°C. Season, add butter and peanut oil. When it’s cooked, take off wings and them in the creamy mix. Transfer the chicken pieces to a warmed deep serving platter. Cover with a piece of aluminium foil and keep warm.
Strain the sauce into a pan through a fine strainer. Add a dash of lemon juice, adjust the seasoning, and bring to a boil.
Pour the sauce over the chicken and serve with Vonnas crêpes or buttered rice.
2,5 cups/500 g sweet butter 1,25 pounds/ 500 g mealy potatoes 1,25 cup/50 ml milk 3 tablespoons flour 3 eggs 4 egg whites 2-3 tablespoons thin fresh cream Salt
Preparation time: 20 minutes Cooking time: about 25 minutes
First, clarify the butter. Cut the butter into small pieces and put it in the top of a double boiler or a heatproof bowl set over a pa of barely simmering water. Gradually melt the butter without stirring. The milky solids will fall to the bottom and any impurities will rise to the top. When it has melted, remove the butter from the heat. Carefully skim off the light-colored foam floating on the surface. Spoon off the clarified butter, leaving the milky solids behind. Set aside.
Peel the potatoes. Cook them in boiling lightly salted water for 25 minutes, or until tender. Drain, then pass through a food mill or potato ricer. Beat in the milk to make a smooth purée. Let cool.
Sift the flour, then mix it into the cooled potato purée. Beat in the whole eggs, 1 at a time, making sure each egg is thoroughly incorporated before adding the next. Add the egg whites and mix well. Stir in the fresh cream, 1 spoonful at a time, until the batter has the consistency of light cream. Do not over thin the batter. Melt 4 tablespoons of the clarified butter in a large skillet over high heat. Pour tablespoonfuls of the batter into the hot butter: they should form neat rounds by themselves. Depending on the size of the skillet, cook 4-6 crêpes at a time. They cook very quickly: as soon as one side is golden, turn the crêpe over and cook the other side.
As the crêpes are cooked, transfer to paper towels to drain. Arrange them on a warm serving platter and keep warm until you are ready to serve.