Bresse chicken in yellow wine

Bresse chicken in yellow wine

Poulet de bresse au vin jaune

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

Use a large, seasoned clay pot for this recipe, if you have one. In this recipe the pot is sealed tight with a layer of dough, to stop all those exquisite flavours escaping.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
3 onions, thinly sliced
50g smoked bacon, diced
2 dried bay leaves
4 fresh bay leaves, to garnish
4 thyme sprigs
500g potatoes, peeled
1.6kg whole bresse chicken, or a good free-range one
1 litre chicken stock
60g butter
2 tablespoons chardonnay, (from the French region of Jura, if possible)

Dough

Quantity Ingredient
1kg plain flour
400ml warm water

Method

  1. Preheat the oven to 270˚C, or to its highest setting.
  2. To prepare the dough, mix the flour and water together in a bowl until well combined. Turn out onto a floured surface. Knead and roll out to a rectangle that will be large enough to cover the entire surface of your clay pot. Set aside.
  3. Heat a saucepan over medium–high heat. Add the olive oil, then the onion, bacon, one dried bay leaf, two thyme sprigs and a pinch of sea salt and freshly ground black pepper. Cook, stirring now and then, for 20 minutes, or until the onion has softened. Transfer the onion mixture to a large seasoned clay pot, if you have one, or a large ovenproof saucepan.
  4. Cut the potatoes into 3 mm slices, season generously with salt and pepper and mix well. Add to the pot, then place the whole chicken on top, breast side up. Season the chicken with salt and pepper. Pour the stock over the chicken, then add the remaining dried bay leaf and thyme sprigs.
  5. Place the claypot lid on top, then seal the top of the pot with the dough so the heat cannot escape. Place the pot in the oven for 15 minutes, then cover the dough with foil so it doesn't burn. Reduce the oven temperature to 250˚C and cook for a further 35 minutes.
  6. Remove the pot from the oven. Crack the crisp dough to open and remove the lid. Remove the chicken from the pot. Strain the liquid into a saucepan and cook over high heat for 5 minutes, or until slightly reduced. Add the butter, reduce the heat to medium and whisk until the butter has dissolved. Stir in the wine and cook for a further 1 minute.
  7. Carve the chicken and serve on a bed of potato slices, drizzled with the sauce and garnished with fresh bay leaves.
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