Winter is coming! Today, to comfort you, we bring you the recipe for a great classic of French gastronomy: the creamy chicken of Mémé Cocard that she served in her Bressane inn, of which we discovered the recipe displayed on the stand of the poultry merchant at our small market in Burgundy.
Recipe for 6
Prep time 30 minutes + about 60 minutes cooking
. Ingrédients
1 Bresse chicken cut into pieces (about 1.8 kg)
1 large yellow onion
3 cloves of garlic
1 jar of thick Isigny cream
1 egg yolk
2 tbsp of flour
60 g unsalted butter
20 cl of dry white wine
1 bouquet garni
chopped parsley
coarse salt
freshly ground pepper
. Préparation
Prepare the chicken broth. Melt a little butter in a large saucepan and brown the carcass and neck for a few minutes. Add 1.5 liters of salted water, thyme and bay leaf and bring to a boil. Put aside.
In a casserole dish (Le Creuset), brown the chopped onion in a little butter. Add the floured chicken pieces (thighs, crotch, wings and fillets) until golden brown.
Deglaze the chicken with the white wine then sprinkle with the hot broth. Add the crushed garlic cloves. Simmer for 1 hour or more depending on the size of the chicken.
Beat the cream and egg yolk and pour the mixture into the casserole dish. Let warm for 2/3 minutes. Sprinkle with chopped parsley for decoration.
It's ready!
Notes et suggestions!
We like it accompanied by spinach in branches and a red Gamay.
* all our ingredients are organic
photo de couverture © cafédelites
