Bresse chicken, renowned for its tenderness and flavor, has held the Protected Designation of Origin status since 1996, symbolizing its regional pride. Traditionally enjoyed during Christmas, it is often prepared with a rich cream sauce. The recipe highlights essential ingredients, including a robust Bresse chicken, butter, cream, and white wine, and outlines preparation steps. Bresse poultry’s legacy is supported by strict breeding criteria, ensuring its exceptional quality and distinction as “the queen of birds.”
The exquisite tenderness and unique flavor of Bresse chicken set it apart as a culinary treasure. Since 1996, this remarkable poultry has held the prestigious Protected Designation of Origin status, making it a symbol of pride for its home region. Traditionally, Bresse chicken is celebrated on Christmas Eve, often prepared with a rich cream sauce. This beloved recipe has been cherished through generations and continues to enchant diners during festive gatherings. For our Christmas contest, Auvergne-Rhône-Alpes proudly showcases its signature dish: Bresse poultry with cream.
Essential Ingredients for Bresse Poultry with Cream
To delight four people with this sumptuous dish, gather the following ingredients:
- A robust Bresse chicken, approximately two kilograms
- 100 grams of butter
- 1 onion
- 10 Paris mushrooms
- 1 liter of cream
- 2 cloves of garlic, kept in their skins
- A bouquet garni
- 200 milliliters of white wine
- 2 to 3 tablespoons of flour
- 1 lemon
- Salt
- Pepper
Steps to Prepare Bresse Poultry with Cream
Begin by cutting the chicken into eight portions: two thighs, two drumsticks, two breasts, and two wings. In a large skillet, melt the butter and sauté the chicken pieces, seasoning generously with salt and pepper. Allow the chicken to brown for about six minutes until it achieves a beautiful golden crust.
While the chicken cooks, chop the onion into quarters and slice the mushrooms into wedges. Crush the garlic cloves with their skins and add these ingredients to the skillet. Incorporate the bouquet garni and adjust the seasoning with additional salt and pepper to taste.
Once the chicken is browned, pour the white wine into the skillet, allowing it to reduce over low heat. Then, stir in the cream and a few tablespoons of flour to thicken the sauce. Let the mixture simmer for 25 to 30 minutes, basting the chicken regularly with the sauce to enhance the flavors.
When the cooking time is up, remove the chicken from the skillet and strain the sauce through a fine sieve. Add a splash of lemon juice and adjust the seasoning if necessary.
Serve your delectable Bresse poultry alongside rice or seasonal vegetables, generously drizzled with the rich cream sauce.
The Renowned Legacy of Bresse Poultry
“Taste the difference and savor excellence” is the guiding principle of the Interprofessional Committee of Bresse poultry, and it rings true. The exceptional quality of this meat is a point of pride for the region. Since the 1930s, local farmers have passionately advocated for the protection of Bresse poultry, which achieved Controlled Designation of Origin (AOC) status in 1957 and later, Protected Designation of Origin (AOP) in 1996. This makes it the only poultry globally to enjoy such protection.
The designated breeding region is meticulously defined by specific soil characteristics that impact meat quality. According to agronomist Louis Duc in 1924, the soil must be clay-silty and free from limestone; the climate should be humid, supported by hedgerows that maintain moisture and provide shade. Furthermore, the land must be rich in grass, worms, and mollusks. Bresse poultry can only be raised in Jura, Ain, and Saône-et-Loire, with its feed sourced exclusively from the AOC area. These stringent criteria highlight the region’s expertise and uphold the legendary status of this poultry, often referred to as the queen of birds.
Join the celebration by voting for this cherished recipe!