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Bresse chicken with Lyonnaise vinegar


Ingredients:6 people
  • Bresse chicken
    1
  • wine vinegar with tarragon
    20 cl
  • sprig of tarragon
    1
  • butter
    150g
  • miniature pepper
  • salt
  • carrot
    1
  • turnip
    1
  • cloves
    3
  • celery stalks
    1 stalk
  • bouquet garni
    1
  • slices of white bread
    6


Preparation:
  • 1.30
  • Cooking time:40 minutes


Difficulty:[usr 3]

Flambé the chicken, cut it into six pieces, collect the giblets (head, neck, fins, legs, liver, heart and gizzard).

Place all these giblets except the liver in a pot of cold water with the peeled vegetables, the studded onion and the bouquet garni. Bring to a boil and let simmer for 1 hour 30 minutes over medium heat.

In a skillet, brown the chicken pieces on all sides in 60 g of butter. When browned, add the vinegar and 1 ladle of broth. Cover and cook over low heat for 35 minutes.

Heat a deep serving dish. When the chicken is tender, mash the raw liver and mix it with a teaspoon of vinegar. Add to the contents of the casserole, mix well and cook for another 5 minutes.

Remove the chicken pieces and put them in the warm serving dish

Quickly fry the slices of bread in 50 g of butter. Pass the sauce, incorporate the rest of the butter in pieces while whisking and season to taste.

Pour the hot sauce over the chicken, sprinkle with a few chopped tarragon leaves and serve with the fried croutons.

Bresse chicken with Lyonnaise vinegar