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Bresse Chicken Fricassee with Cream

Bresse Chicken Fricassee with Cream

Bresse Chicken Fricassee with Cream

 

 

 

 
Ingredients

  • 6 Bresse chicken thighs
  • 1 garlic clove
  • 150g of Button mushrooms
  • 1 soup spoon of butter
  • 1 soup spoon of olive oil
  • 10 cl poultry stock
  • 50 cl double cream
  • 1 egg yolk

 Preparation

  • Debone the thighs and cut them into pieces
  • Peel and crush the garlic
  • Wash the mushrooms and cut them in two
  • Put the mushrooms, the butter and the oil into a food processer and blend for 6 minutes
  • Remove the mushrooms and put in the chicken and the garlic. Blend 7 minutes
  • Put the mushrooms back in and let cook for about 40 minutes at 100°C
  • Add the egg yolk a couple of minutes before stopping the food processer
  • Season

Pair it with a: Châteauneuf du Pape Les Cailloux Blanc  for its viscosity

A recipe proposed on the site www.750g.com

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