Poulet de Bresse à la Crème

Ingredients

• 1 whole Poulet de Bresse (whole chicken, about 3.5 lbs, cut into pieces)
• 1 cup Dry white wine (e.g., Chardonnay)
• 1 cup Heavy cream
• 3 medium Shallots, finely minced
• 3 tablespoons Unsalted butter
• 1 cup Chicken stock
• 4 sprigs Fresh thyme sprigs
• 1 leaf Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 2 tablespoons Fresh parsley, chopped(optional)
• 1 teaspoon Lemon juice(optional)

Instructions

1. 1

   Season the chicken pieces generously with salt and pepper. In a large Dutch oven, melt 2 tablespoons of butter over medium heat and brown the chicken pieces on all sides, about 8-10 minutes. Remove and set aside.

2. 2

   Add the remaining butter to the pot, then sauté the minced shallots until soft and translucent, about 4 minutes. Add the white wine, scraping up any browned bits, and simmer to reduce by half, about 5 minutes.

3. 3

   Return the chicken to the pot, add the chicken stock, thyme, and bay leaf. Cover and poach gently over low heat for 40-45 minutes, until the chicken is tender and cooked through.

4. 4

   Remove the chicken and keep warm. Strain the cooking liquid if desired, then stir in the heavy cream and simmer over medium heat until the sauce thickens enough to coat a spoon, about 8-10 minutes. Adjust seasoning with salt, pepper, and lemon juice.

5. 5

   Return the chicken to the sauce to warm through for 2 minutes, plate, spoon the cream sauce over the top, and garnish with chopped parsley. Serve immediately.