Volailles de Bourgogne

Poulet de Bourgogne à la Crème et au Vin Blanc

Volailles de Bourgogne refers to the prized Bresse or local Burgundy chickens raised in the region, traditionally braised gently with white wine, crème fraîche and a bouquet of fresh herbs. This rustic preparation highlights the bird's delicate flavor rather than masking it with heavy sauces.

Prep

25 min

Cook

75 min

Total

100 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1.5 kg (about 3¼ lb) whole chicken (Bresse or free-range), Bresse chicken is traditional; a good free-range bird is the realistic home substitute
• •30 g (2 Tbsp) unsalted butter
• •1 Tbsp neutral oil
• •150 g (5 oz (about 1 large)) shallots, finely sliced
• •200 g (about 8 oz (2 cups)) cremini or button mushrooms, quartered
• •250 ml (1 cup) dry white Burgundy wine, a Bourgogne Aligoté or generic unoaked Chardonnay works
• •150 ml (⅔ cup) chicken stock
• •1 bouquet bouquet garni (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
• •4 cloves garlic, lightly crushed
• •150 ml (⅔ cup) crème fraîche, do not substitute sour cream
• •8 g (2 Tbsp chopped) fresh tarragon and/or flat-leaf parsley, chopped
• •fine sea salt and freshly ground white pepper, to taste

Steps

1. 1 Pat the chicken dry inside and out and season generously with salt and white pepper. Truss loosely so it holds its shape.
2. 2 Heat butter and oil in a heavy cocotte or deep skillet over medium heat until the butter foam subsides. Place the chicken breast-side down and brown for 6 to 8 minutes until deep golden; turn and brown the back and sides for another 6 to 8 minutes total. Transfer to a plate.
3. 3 Pour off all but about 1 Tbsp of fat. Add the shallots and a pinch of salt and cook over medium-low heat for 4 to 5 minutes until soft and translucent, then add the mushrooms and cook another 4 minutes until they release and reabsorb their liquid.
4. 4 Pour in the white wine and scrape up every browned bit on the bottom of the pot. Add the stock, bouquet garni and garlic. Return the chicken to the pot breast-side up; the liquid should reach about one-third of the way up the bird (add a splash of water if needed).
5. 5 Bring to a bare simmer, cover, and cook gently on the lowest possible heat for 50 to 60 minutes, basting twice. The chicken is done when the juices from the thickest part of the thigh run clear and an instant-read thermometer inserted into the thigh (not touching bone) reads 74°C / 165°F.
6. 6 Transfer the chicken to a warmed platter, cover loosely with foil, and let rest 10 minutes. Meanwhile, fish out the bouquet garni and garlic, bring the cooking liquid to a brisk boil, and reduce by about one-third until slightly syrupy, 4 to 6 minutes.
7. 7 Lower the heat, stir in the crème fraîche and warm gently for 1 to 2 minutes - do not boil - until the sauce coats the back of a spoon. Taste and adjust salt and pepper.
8. 8 Stir the chopped tarragon and/or parsley into the sauce, spoon it over and around the chicken, and serve at once. Traditional accompaniments are boiled waxy potatoes or wide egg noodles and a green salad.