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Print this Recipe    Bresse Creme

Poulet de Bresse a la Creme

large knob butter
1 chicken, jointed
6 shallots, cut in half
12 sliced white mushrooms
2 cloves garlic en chemise (crushed with the side of a knife but not peeled)
bouquet garni
large glass white wine
1/2 litre creme fraiche

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.

Note: 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.

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