The poulet de Bresse, which has appellation d'origine contrôlée status, is a special breed of white chicken raised within a legally defined area in the historic region of Bresse in eastern France. Prized for its deep, gamy flavor and succulent skin, Bresse chicken is considered one of the finest chickens in the world, commanding up to €40 per kilogram.
Chef Jeremy Desbraux and patissier Josselin Jacquet of three-Michelin-starred B.Violier in Crissier, France showcase the prized poultry breed in their elegant recipe involving the standard French baguette.
Though many Bresse chickens can be found in gourmet grocery stores, any small and young chicken would make a fine substitute.
Bresse Chicken With French Baguettes
Recipe courtesy of chef Jeremy Desbraux and patissier Josselin Jacquet of B.Violier, FranceServes 4
For the chicken:
2 Bresse chickens (or any small young chickens)
Salt and pepper
20 grams fresh thyme sprigs
2 cloves garlic
20 milliliters peanut oil
1. Season the insides of the chickens with some salt and pepper and add a garlic clove and some thyme to each cavity. Truss the chickens.
2. Drizzle the peanut oil in a large roasting pan and brown all sides of the chickens on the stove.
3. Cook in an oven at 350˚F until the internal temperature reaches 104˚F, about 10 minutes.
4. Take the chickens out of the oven and let rest for 15 minutes.
5. Carefully remove the breasts and thighs. Reserve the breasts on a rack. Put the legs back in the pan and continue cooking in the oven for another 5 minutes until done.
6. Remove the bones from the thighs and reserve the meat for the baguette topping.
7. Reserve the wings and carcasses for the sauce.
For the sauce:
Reserved wings and carcasses
20 milliliters peanut oil
40 grams minced shallots
10 grams thyme
1 sprig rosemary
2 grams peppercorn
10 milliliters Cognac, plus more, to taste
100 milliliters white Port
400 milliliters chicken stock
Sherry vinegar, to taste
Salt and pepper
1. Crush the wings and carcasses, then fry them in a pan with some peanut oil. Add the shallots, thyme, rosemary and peppercorn.
2. Once browned and fragrant, flambé with the Cognac. Deglaze with the white Port and reduce by half.
3. Add in the chicken stock and cook for 15 minutes, skimming regularly.
4. Strain the sauce and add a dash of Cognac and Sherry vinegar if you desire. Season with salt and pepper.
For the baguettes:
20 grams chicken livers
Salt and pepper
Peanut oil, for sautéing
10 grams chopped shallots
10 milliliters Cognac
20 grams foie gras
2 small baguettes, cut in half lengthwise and toasted
1. Season the chicken livers with salt and pepper, then brown them quickly in a frying pan with oil. Add the shallots and flambé with the Cognac.
2. Mash the liver mixture with the foie gras and pass through a sieve; cool on ice.
3. Slather the liver paste on the baguette, then add the diced thigh meat on top.
To Serve:
1. Warm up the sauce.
2. Warm up the chicken breasts and baguettes in the oven at 350˚F for 3 minutes.
3. Plate and serve immediately.
Photos by Rachel Tan.
