🍗 Bresse chicken in cream

4 servings · prep 20 min · cook 50 min

Ingredients

• 1 chicken (Bresse)
• 250 g mushrooms
• 300 ml cream
• 150 ml white wine
• Shallot
• Butter, flour
• Tarragon

Method

1. Brown the chicken in butter and set aside.
2. Fry shallot and mushrooms.
3. Deglaze with white wine and add the cream.
4. Return the chicken and simmer; thicken the sauce and serve.

Adapted from Paul Bocuse

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