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Chicken from Bresse with cream and Chardonnay
Chicken from Bresse are amongst the most tender
This casserole of Bresse chicken cooked with cream and Chardonnay is one of the favourite recipes of celebrated French chef Georges Blanc. Free range poultry from Bresse is renowned for its quality and the tenderness of its meat. It is the only poultry to benefit of an origine contrôlée label.
Serving suggestion : reheat slowly over a low flame. Add a pinch of sea salt crystals just before serving.
Composition : Bresse AOC chicken (50%). Sauce (cream 53%, chardonnay 10%, mushrooms, poultry stock, salt, flour, onions, garlic, modified corn starch, lemon juice, pepper.
Chief : Georges Blanc
See all the products of "Georges Blanc"
Origin : Vonnas (France)
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