This classic French recipe from Grand-Mère Blanc is a delicious way to enjoy the flavor of Poulet de Bresse. The creamy sauce and tender chicken provide a delightful meal that will have your guests asking for more.
- 2 tablespoons butter
- 1 Poulet de Bresse, cut into 8 pieces
- 1 onion, finely chopped
- 3 tablespoons flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
Preheat the oven to 375°F. Melt the butter in a large skillet over medium heat. Add the chicken pieces and cook for about 5 minutes, or until lightly browned. Remove the chicken from the skillet and set aside.
Add the onion to the pan and cook for about 5 minutes, or until softened. Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.
Return the chicken to the skillet and pour in the cream. Simmer for 10 minutes, stirring occasionally, or until the chicken is cooked through. Season with salt and pepper to taste.
Transfer everything to a baking dish and bake in preheated oven for 20 minutes, or until bubbly. Serve warm with your favorite side dish.
