Chicken from Bresse with cream and Chardonnay

Georges Blanc

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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.
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