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Poulet de Bresse a la Creme

This is a gorgeous, glossy chicken dish which displays the taste of the very best chickens to their very best advantage.



List of Ingredients





Large knob butter
One chicken, jointed (this is supposed to be made with the wonderful Poulet
de Bresse, but if these are unavailable where you are, go for the best free
range chicken you can get your hands on.)
6 shallots, cut in half
12 sliced white mushrooms
2 cloves of garlic en chemise (ie crushed with the side of a knife but not
peeled)
Bouquet garni
Large glass white wine
1/2 litre creme fraiche



Recipe



In a heavy pan, place a generous knob of butter, followed by the chicken
joints, shallots, mushrooms, garlic and bouquet garni. When the chicken
is a deep gold, add a large glass of wine and reduce. Then add half a
litre of creme fraiche, and simmer for thirty minutes. Remove the
chicken, and strain the sauce through a fine sieve. Season to taste.
Serve with potatoes roast in goose grease with garlic, dressed with
chopped fresh herbs, and a green vegetable.