Jean-François Piège shares with you every Saturday on Point its cooking secrets by putting a seasonal product on the front of the plate. After revealing to you last week sare towers hands to successfully cook Creole rice, 2 star chef uses it today in order to to achieve one of the modern stews – its revolutionary cooking processes – that he serves atu Grand Restaurant in Paris: Bresse poultry in rice crust. A dish that is part of its menu of the territories of France with here unot tribute to Burgundy through the Guyotte farm of the Sachetat family, in Frontenard, in Saône-et-Loire.
All that’s left to do is cook about fifteen minutes at 180°C in the oven Bresse poultry supreme lined with black truffles in theat famous crust of rice. You will see, it’s simple, fast and unmissable. Now it’s up to you to do it again. Treat yourself and see you next week to prepare the truffle ragout with Jerusalem artichokes that will accompany the Bresse poultry.
Recipe : simmered in rice, Bresse poultry from the Guyotte farm, black truffle
At the market
Bresse poultry, already cooked Creole rice (see last week’s recipe), black truffle, 4 egg whites
In the kitchen
Cut a black truffle into strips using a mandolin. Line your chicken supreme – the skin must be removed beforehand – with your black truffle slices. Wrap the whole thing in cling film. Leave to rest for 12 to 24 hours in a cool place so that the black truffle soaks up the poultry well. If you don’t have time, you can also skip this optional step.
When the cooked rice is still hot, add all the egg whites. Mix everything with a spatula.
Cover the bottom of a dish with rice. Place your chicken breast in the center. Cover it with rice. Work the rice with your hands to form a dome shape.
Bake depending on the size of the chicken breast for 14 to 16 minutes at 180°C. Let stand 15 minutes.
Consult our file: Jean-François Piège – Fall into the Trap