Plat volaille de BresseVolaille de Bresse aux écrevisses
©Volaille de Bresse aux écrevisses|CIVB

Bresse Chicken

with crayfish
to impress your guests

Offer them this mixture of land and sea

Chosen carefully

The ingredients

For 6 to 8 people

  • 1 PDO Bresse chicken, 1.8 kg approximately
  • 24 crayfish
  • 3 shallots, 3 cloves of garlic, one carrot, 1 bouquet garni, 2 big and perfectly ripe tomatoes
  • A knob of butter, half a litre of creme fraiche (preferably PDO Bresse)
  • A glass of Burgundy Aligoté white wine, 2 cl of Burgundy Brandy
  • Salt, Ground Pepper
Cooked with passion

The preparation

       2 Heures et 30 minutes       Moyen     Budget élevé           

  1. Detach the chicken thighs and breasts.
  2. Brown the crayfish in a frying pan. Add the garlic, shallots, carrot in small pieces, peeled and diced tomatoes, white wine and brandy. Add chicken stock, made from the chicken bones, until the ingredients are covered and simmer.
  3. Remove the crayfish and set 12 aside for presentation. Crush the rest and then put them back into the mixture and boil in the sauce. Pass through a sieve.
  4. In a big enough pan, fry the chicken pieces until they are golden brown on all sides. Discard the fat and pour over the crayfish stock. Cover and simmer for around 30 min. Set aside the chicken and mix in the cream. Simmer until the sauce thickens, season to taste and then cook the chicken for a further 10 minutes.
  5. Serve with an excellent Chardonnay (Bugey for example).
We’re setting the mood

in your kitchen

 Jay Balvin ft Willy William – Mi Gente

The team offers you to cook with music

Mix of latino and electro for the preparation of this dish with notes of land and sea!