frenchutama· 4 porsi

Ayam Bresse

Name: Ayam Bresse
Cuisine: french
Ingredients: 1 whole Bresse chicken (≈1.5 kg), cleaned and trussed; 30 g unsalted butter; 2 tbsp olive oil; 1 tsp fine sea salt; ½ tsp freshly ground black pepper; 4 sprigs fresh thyme; 2 bay leaves; 3 garlic cloves, crushed; 2 shallots, thinly sliced; 200 ml dry white wine; 300 ml chicken stock; 150 g button mushrooms, quartered; 100 ml heavy cream; 2 tbsp chopped fresh parsley

Poulet à la Bresse

Bahan

1 whole Bresse chicken (≈1.5 kg), cleaned and trussed
30 g unsalted butter
2 tbsp olive oil
1 tsp fine sea salt
½ tsp freshly ground black pepper
4 sprigs fresh thyme
2 bay leaves
3 garlic cloves, crushed
2 shallots, thinly sliced
200 ml dry white wine
300 ml chicken stock
150 g button mushrooms, quartered
100 ml heavy cream
2 tbsp chopped fresh parsley

Cara Membuat

11. Preheat the oven to 180 °C (350 °F).
22. Rub the chicken inside and out with salt, pepper, and half the thyme; place garlic and shallots in the cavity.
33. Heat butter and olive oil in a large oven‑proof skillet over medium heat; brown the chicken on all sides, then remove and set aside.
44. Add the mushrooms to the skillet, sauté until lightly golden, then deglaze with white wine, scraping up the fond.
55. Return the chicken to the pan, add chicken stock, the remaining thyme, bay leaves, and bring to a simmer.
66. Cover and transfer the skillet to the oven; roast for 45‑50 minutes, basting occasionally, until the internal temperature reaches 75 °C (165 °F).
77. Remove the chicken and keep warm; discard the bay leaves and thyme stems.
88. Reduce the pan sauce over medium heat, stir in the cream, adjust seasoning, and finish with chopped parsley.
99. Carve the chicken, arrange on a serving platter, and spoon the velvety sauce over the pieces.

Sumber: llm-generated