Bresse poultry with cream and morels

An emblematic dish

A local variation on poule au pot, coq au vin or poulet à la comtoise, Bresse poultry with cream and morels is the quintessence of Bresse gastronomy. Matured to a unique mellowness and richness on the palate, Bresse poultry is coated in a tasty, gourmet Bresse cream to which morels add their delicate flavor.

It’s a must-try recipe, reworked and sublimated by Elisa Blanc, her grandson Georges, Paul Bocuse and no doubt by all Bresse chefs, professional and amateur alike. The invariable ingredients: poularde, Bresse cream and mushrooms.

Bresse is a region blessed by the gods for good produce!

GOOD TO KNOW

Recipe for Bresse poultry with cream and morels

Soak and clean any dried morels. Lift the legs of your bird. Coat the body generously with Bresse butter and roast in the oven at 180°.

Brown the legs in a casserole with onions, garlic, bouquet garni and mushrooms. Deglaze with white or yellow wine.

Reduce and add the Bresse cream. Cook over a low heat for 25 to 30 minutes, then remove the pieces. Strain the sauce. Add a squeeze of lemon and adjust the seasoning.

Arrange the chicken and generously coat with the prepared cream. Serve with a Gamay du Bugey red or rosé wine.