Slow Roasted Bresse Chicken Recipe

Recipe: Slow Roasted Bresse Chicken in White Wine Mushroom Cream Sauce.

Platter of Bresse in Mushroom Cream Wine Sauce.

This recipe evokes the methods that French chefs have followed for centuries, and still use, to complement and intensify the unique flavor and fat marbling of Bresse poultry - creating a creamy gravy using the chicken broth, mushrooms, wine, and cream. 

Slow Roasted Bresse Chicken in White Wine Mushroom Cream Sauce


By Tammy Broadway, Holistic Chef and Board-Certified Holistic Doctor

This is a simple and elegant meal that is not hard to make. It just takes time and love.

Prepare the American Bresse poultry with these Ingredients:

  • 1 whole Bresse hen or rooster, approximately 4 pounds 
  • ¼ cup Plugra butter (European butter) at room temp (You can use ghee or vegan butter here as well, same amount) 
  • ½ tsp sea salt 
  • ½ tsp pepper 
  • Bouquet garni of fresh herbs rosemary, sage, thyme, lavender and parsley.

White Wine Cream Sauce with Mushrooms:

This recipe can be adapted for Vegan dairy if need.  Make this sauce as your chicken rests for 10 min and use the broth from the pan.

  • ½ cup chicken broth 
  • ¼ cup good quality French white wine. 
  • ¼ cup heavy cream or vegan cream 
  • 2 tbsp Pulgar butter, ghee, or vegan butter 
  • ½ cup mushrooms of choice, rough chopped. I love cremini or chanterelles. 
  • Salt to taste

Slow Roasted Bresse Chicken Directions

Prepare the American Bresse Poultry

Preheat oven to 235 F.

Mix the salt and pepper into the room temp butter and smear it over the entire chicken. Make your fresh herb garni and place it in the chicken (pictured).

Place the chicken in a Dutch oven, breast side up. Cover with lid and place in oven.

Cook at 235 F for 2 hours. Then increase the heat to 260 F for 2 hours. Remove lid 20 mins before done to brown skin. For the last 5 minutes of cooking, if needed, you can turn the broiler on. Watch for the skin to brown but not burn. 

Remove chicken from oven after the last 2 hours have been completed. Let the chicken rest for 10 minutes while you make the cream sauce.

Below: This is the point at which mouth-watering poultry smells overwhelm the kitchen...

Make the White Wine Mushroom Cream Sauce

While the chicken is resting make the cream sauce. 

Take the broth from the chicken pan and add it to a sauté pan at med high heat. Add butter, then add mushrooms. Cook and stir until they are soft and then add wine. Cook for 3 minutes, stirring occasionally.

Whisk the cream in slowly and cook for another 4-5 minutes until you have a creamy thickness, whisking gently until thick.  Salt to taste at the end. You can add 1 tablespoon butter to finish this sauce and make it shiny. 

Plate and Serve!

You can now carve your chicken, pour the cream sauce over it, and serve.

Sprinkle a bit of chopped parsley over the platter after pouring the sauce, if you like.

Tammy suggests: "This would be so very good with wild rice and haricot verts" (green beans)!

Incredibly delicious American Bresse in Mushroom Cream Wine Sauce.

Slow Roasted Bresse Chicken Recipe Review

Five Stars from Karen: 

I used this recipe to prepare a 5-pound, 22-week-old American Bresse cockerel, following the recipe to a tee. 

The recipe easily overcame any difficulties of toughness with older Heritage bred chicken such as the American Bresse. The result was chicken with the most tender and moist meat that I have ever prepared.

The meat bordered on being undercooked, because I used a larger bird that weighed an extra pound - 5 pounds instead of 4 pounds. To compensate for this, I added a half-hour to the 260 F cooking time. 

It was amazing how simple and easy it was to prepare the sauce, and oh so delicious. In my recollection, the flavors rivaled those of a Chef Paul Bocuse recipe for "Chicken Fricassée," that also used mushrooms, wine, and cream.

I'm sure I will be using this Slow Roasted Bresse Chicken recipe over and over again.


How to Make a Bouquet Garni

This recipe calls for rosemary, sage, thyme, lavender, and parsley. So, purchase a sprig or two of each of these herbs, or clip them fresh out of your garden as fresh sprigs.

Tie them all together with a simple length of kitchen twine. The whole "bouquet"1 goes into the bird's cavity. It was amazing to me how these simple herbs infused the sauce with their subtle flavors in a very balanced way.


Connect with Tammy Broadway

Tammy Broadway DDFM, BC-HHP, Dip.CN.
Expert in Functional Medicine Testing

Drugless Functional Medicine: Tammy is a Drugless Functional Medicine Practitioner, Board-Certified Holistic Health Practitioner, Holistic Nutritionist and retired Respiratory Therapist. She is an expert in Functional Food Sensitivity testing and DUTCH testing.

She also raises American Bresse Chickens in North Carolina.

Website: https://tehr.health/
Facebook: https://www.facebook.com/tammytb
Instagram: https://www.instagram.com/avintagecookery/










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Announcement!

The American Bresse Breed Club is now hosted (temporarily) here on the Ambresse website. Follow the link for all the details! Check here for updates and links to pages. 

Mandelyn Royal, ABC breeder extraordinaire.Mandelyn Royal, American Bresse breeder extraordinaire.