Bresse Chicken Recipe

I love this recipe because it transforms a simple Bresse chicken into a luxurious, flavorful dish that’s perfect for impressing guests or treating myself on a cozy night in. The combination of white wine, thyme, and Dijon mustard infuses the chicken with rich, comforting flavors, making every bite feel like a warm hug.

I love putting together compositions that showcase my incredible “concert” ingredients—like Bresse chicken, a superstar in the poultry world. Bresse’s deep flavor and phenomenal tenderness make it a bird like no other.

When I prepare it, I drizzle on olive oil and a touch of butter, aromatics like thyme and garlic, and then I hit the stage with a splash of white wine and finish things off with cream.

Ingredients

Bresse Chicken:
A celebrated French fowl long before it was a prize French poultry, known for its delectable, tender meat and complex flavor, it’s also a poultry of protein.

Olive Oil:
An oil beneficial for the heart is one that is rich in monounsaturated fats.

This type of fat has the excellent property of being able to add a rich, smooth, creamy texture to foods.

Garlic:
Imparts sharp, salted flavors; recognized for its anti-infection capabilities and enhancement of immune response.

White Wine:
Contributes sharpness and increases flavor intricacy; evaporation during cooking eliminates the alcohol.

Dijon Mustard:
Imparts a zesty taste and high note, giving richness and complexity with an unctuous mouthfeel.

Fresh Thyme:
Provides a delicate earthy flavor and is a source of antioxidants; may help with digestion.

Heavy Cream:
Delivers flavor and body while balancing smoothness with richness and creaminess.

Ingredient Quantities

• 1 whole Bresse chicken (approximately 3 lbs), cleaned
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, crushed
• 1 shallot, finely chopped
• 1/2 cup white wine
• 1 cup chicken stock
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/4 cup heavy cream
• 1 tablespoon Dijon mustard
• Chopped fresh parsley for garnish (optional)

Instructions

1. Set your oven to 350°F (175°C) to warm up before you start baking.

2. In a big oven-safe skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium-high heat.

3. The Bresse chicken should be seasoned with salt and pepper. The chicken should then be placed in the skillet, breast side down, and seared until golden brown, about 4 to 5 minutes per side. The chicken should then be transferred to a plate.

4. In the skillet used earlier, lower the heat to medium and toss in the last tablespoon of butter. Sauté until melted, then add the crushed garlic and chopped shallot, cooking for 1-2 minutes until they are softened and fragrant.

5. Deglaze the pan with the white wine and scrape up any browned bits from the bottom. The wine should simmer and reduce by half, which will take about 2-3 minutes.

6. Incorporate the chicken stock, thyme sprigs, and bay leaf into the skillet. Place the chicken back into the skillet, the breast facing up.

7. Move the skillet to the preheated oven and roast for 1 hour, or until the chicken is done and the juices run clear when you pierce the thickest part of the thigh with a knife.

8. Take the chicken out of the frying pan and allow it to settle on a cutting board, covered loosely with aluminum foil.

9. Return the skillet to the stovetop over medium heat. Add the heavy cream and Dijon mustard; stir to combine. Allow the sauce to simmer until it thickens just a bit, about 5 minutes. Season to taste with additional salt and pepper.

10. Slice the chicken and plate it with the sauce. If you’d like, you can finish the dish with a garnish of chopped parsley. And that’s it. You’re done. You can eat now.

Equipment Needed

1. Oven
2. Oven-safe skillet or Dutch oven
3. Stovetop
4. Tongs
5. Plate
6. Cutting board
7. Aluminum foil
8. Knife
9. Measuring spoons
10. Measuring cups
11. Spoon or spatula for stirring

FAQ

• Q: Can I use a different type of chicken if I don’t have Bresse chicken?B: Indeed, you can replace Bresse chicken with any number of high-quality, free-range chickens for similar results.
• Q: What can be used instead of white wine?A: For white wine, you can use chicken broth. You can also substitute apple cider vinegar mixed with a little water for acidity.
• Q: How long should I cook the chicken?A: At 375°F (190°C), roast the chicken for approximately 1 hour and 15 minutes, or until it has reached an internal temperature of 165°F (74°C).
• Q: Can I make this recipe dairy-free?Yes, you can switch out the butter and use a dairy-free substitute. In place of the heavy cream, use coconut milk or another non-dairy cream that you enjoy.
• Q: What side dishes pair well with this chicken?A: This dish complements beautifully with roasted root vegetables, creamy mashed potatoes, or a simple green salad.
• Q: Can the Dijon mustard be omitted?Yes, you can omit it if you want a milder flavor, or substitute another type of mustard.

Substitutions and Variations

For considerations of availability and cost, 1 whole chicken (approximately 3 lbs) can be substituted for Bresse chicken.
If needed, olive oil can be substituted with 2 tablespoons of vegetable oil.
For a more subtle flavor, substitute 1 teaspoon kosher salt for the regular salt.
If you have trouble finding shallots, 1 small onion (finely chopped) can be used in its place.
If you would rather not use white wine, 1/2 cup vermouth or chicken broth can be substituted.

Pro Tips

1. Use a Meat Thermometer To ensure your chicken is perfectly cooked, use a meat thermometer to check the internal temperature. The chicken should reach an internal temperature of 165°F (74°C) in the thickest part of the thigh.

2. Rest the Chicken Allowing the chicken to rest after roasting is crucial. This lets the juices redistribute throughout the meat, ensuring a moist and flavorful result. Aim for at least 10 minutes of resting time.

3. Enhance the Sauce with a Finishing Touch Just before serving, add a squeeze of fresh lemon juice to the sauce to brighten the flavors and add a touch of acidity, balancing the richness of the cream and mustard.

4. Crispy Skin Trick For extra crispy skin, you can finish the chicken under the broiler for a few minutes after it’s cooked, but keep a close watch to prevent burning.

5. Customizable Aromatics While the recipe uses thyme and bay leaf, you can experiment by adding other aromatics such as rosemary or sage for unique flavor profiles that complement the Dijon mustard sauce.