Bresse-Style Chicken, Tribute to La Mère Blanc
Step 1: Aromatics
Peel and quarter the onion. Remove the earthy stem from the mushrooms. Wash quickly under running water and cut into fourths. Crush the garlic cloves with the flat of a knife blade.
Step 2: Chicken
Cut the chicken into pieces: wings, thighs, and drumsticks. Set aside the breast quarters for the following step.
Melt the butter in a sauté pan over high heat and brown the remaining chicken pieces on the skin side. Season with salt and pepper. Add the mushrooms, onion, and garlic. Add the flour and moisten with the white wine. Let reduce (don’t forget to scrape of the fond from the bottom and sides of the pan).
Incorporate the crême fraîche, mix, and simmer for 25 to 30 minutes. Set aside, then transfer the chicken pieces to a container. Strain the sauce through a fine conical strainer (sieve) and season to taste. Bring to a boil, blend, and set aside.
Step 3: Plating
Preheat the oven to 350°F (180°C). Coat the breast quarters with butter and season with salt and pepper. Arrange on a baking dish and roast for 20 minutes. Separate the breast fillets and place the chicken pieces into a pan. Keep warm. Arrange the chicken pieces on a serving dish and pour the sauce over them. Serve immediately.
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