Chicken from Bresse AOP, oyster mushrooms and yellow wine
Land of excellence for French poultry, Bresse is the first poultry AOC in the world. Didier Giot, chef at the Hostellerie Bressane in Saint-Germain-du-Bois (71), shares his recipe for Bresse chicken.
🐓 Chicken from Bresse AOP, oyster mushrooms and yellow wine 🇫🇷
by Didier Giot (Hostellerie Bressane)
Ingredients for 4 persons
1 Bresse pullet from 1.8 to 2kg
½ liter of full cream
300g oyster mushrooms
30cl of yellow wine
250g black rice
100g chopped shallots
80g grated Comté cheese
100g of butter
10cl rapeseed oil,
50g cornstarch
1 onion, 2 cloves, 1 bay leaf
Salt and pepper
The preparation
1. Cut the chicken into 4 pieces, leaving the bones from the chest on the supremes. Season with salt and pepper, drizzle with 5 cl of yellow wine, leave to marinate for 1 hour in the refrigerator.
2. In a Dutch oven, put a little butter and rapeseed oil, brown the pieces lightly on the skin first, then turn them over. Add 50 g of shallots, reduce the intensity of your griddle (or heat) and cook, covered, for 2 to 3 minutes. Set the preparation aside.
3. Degrease the casserole, put the pieces back on the skin side and the shallots, deglaze with 10 cl of yellow wine. Put a lid on and simmer for 5 minutes.
4. Dissolve the cornstarch in 1.5 l of cold water and wet the chicken with it. Cover and simmer gently for about 1 hour.
5. Meanwhile, put water to boil with the studded onion and the bay leaf. Cook the black rice for
40 to 45 min, then drain.
6. Shred the oyster mushrooms between your fingers, melt the butter and rapeseed oil, pour in the mushrooms, color lightly. Add 50 g of shallots, season, cook, drain and reserve the mixture.
7. On a baking sheet (or baking paper) make 4 heaps
20 g of grated Comté cheese, cook at 170°C for 11 minutes and
let cool.
8. Remove the two supremes (the bones from the chest can easily be removed if the cooking is perfect) and continue cooking the thighs for about 15 minutes.
9. Reduce the chicken broth, add the cream several times and stir with a whisk. Sieve the sauce to coat (if necessary, dilute 1 tablespoon of cornstarch with a little yellow wine to thicken it).
10. Take a little sauce and pour it into the black rice to
warm it up.
11. Put the chicken pieces back in the hot sauce, along with half of the oyster mushrooms. Keep warm.
12. Arrange the rice in the middle of each plate with a cookie cutter, place around some oyster mushrooms and a piece
of chicken.
13. Add 10 cl of yellow wine to the sauce, bring to the boil and coat each piece with the sauce and the oyster mushrooms.
14. Arrange the Comté tuile and serve with the remaining yellow wine in a sauceboat to pour onto each plate at the last moment.
