Name: Fricassee of Bresse chicken with vintage vinegar, liver mousse cakes (George Blanc)
Ingredients: 1,8 kg Chicken (Bresse or a good fed chicken); 0,02 kg Butter; 0,01 l Peanut oil; 0,05 kg onions; 0,08 kg Carrots (8 mm cubes); 0,05 kg Shallots; 3 pcs Garlic cloves (unpeeled); 1 pcs Bouquet garni ((thyme bayleaf, parsley, tarragon)); 0,1 l Red wine vinegar; 0,2 l White chicken stock; 1 tbsp Tomato paste; 3 tbsps Tomato fondue; 1 tbsp Dijon mustard; 1 tbsp Flour type 55; 0,5 kg Double cream from Bresse region0.5; 0,04 kg Flour type 55; 0,2 kg Chicken livers; 3 pcs Whole eggs; 3 pcs Egg yolks; 0,5 l Fresh milk; 3 tbsps Double cream; 1 pcs Garlic cloves chopped; 1 tbsp Chicken jus reduced; to taste Fine salt; to taste White pepper; to taste Nutmeg (gratted); 4 tbsps Tomato dices; 4 tbsps Tarragon (chopped); 4 tbsps Parsley (chopped); 10 pcs Tarragon tips

Fricassee of Bresse chicken with vintage vinegar, liver mousse cakes (George Blanc)

Print Recipe

Course Hoofdgerecht gevogelte

Cuisine Frans

Servings pax

Ingredients

Chicken

1,8 kg Chicken Bresse or a good fed chicken
0,02 kg Butter
0,01 l Peanut oil

Aromatic garnish

0,05 kg onions
0,08 kg Carrots 8 mm cubes
0,05 kg Shallots
3 pcs Garlic cloves unpeeled
1 pcs Bouquet garni (thyme bayleaf, parsley, tarragon)
0,1 l Red wine vinegar
0,2 l White chicken stock

Finish of the sauce

1 tbsp Tomato paste
3 tbsps Tomato fondue
1 tbsp Dijon mustard
1 tbsp Flour type 55
0,5 kg Double cream from Bresse region0.5

Liver mousse cakes

0,04 kg Flour type 55
0,2 kg Chicken livers
3 pcs Whole eggs
3 pcs Egg yolks
0,5 l Fresh milk
3 tbsps Double cream
1 pcs Garlic cloves chopped
1 tbsp Chicken jus reduced

Seasoning

to taste Fine salt
to taste White pepper
to taste Nutmeg gratted

Garnish

4 tbsps Tomato dices
4 tbsps Tarragon chopped
4 tbsps Parsley chopped

Decor

10 pcs Tarragon tips
Flat parsley leaves
Chives tips

Instructions

Chicken

Cut the chicken into 8 pieces.
Saeson with salt and pepper and brown with butter-oil mixture. Remove the chicken and sautéed the vegetables of the aromatic garnish. Add back the chicken, the bouquet garni and the vinegar. Cover with a lid and reduce to ¾. Cover with white chicken stock. Bake in the oven at 160°C or on the stove.
Remove the chicken and reduce the liquid if required. Mix the tomato paste, mustard and flour together. Thicken the sauce with the mixture. Add the tomato fondue and the double cream. Rectify the acidity and the seasoning. Pour the sauce through a fine sieve directly on the chicken pieces. Heat up gently 10 minutes prior serving.

Liver mousse cakes

Remove the nerves from the livers. Mix in the blender with the flour and garlic. Incorporate the eggs, the chicken jus, cream and milk with a whisk. Season with salt, pepper and gratted nutmeg. Pour through a sieve and allow resting.
Brush individual baking moulds with soft butter and divide the mixture. Cover with a foil and bake in hot water bath in the oven at 160°C.

Platting

Place the liver cakes and the chicken on the plates. Spoon generously the sauce over the chicken. Add dices of tomatoes and fresh herbs.

Tried this recipe?Let us know how it was!

Fricassee of Bresse chicken with vintage vinegar, liver mousse cakes (George Blanc)