Bresse chicken in cream sauce with fresh mushrooms, served with crêpes parmentière

Serves 4

Ingredients:

1 large Bresse chicken, weighing around 2 kg

150g carrots

150g onions

Thyme

Rosemary

Half a bay leaf

350g cream

¾ litres chicken stock

Mushrooms

150g oyster mushrooms

150g chanterelles

100g Butter from Etrez*

Salt and Pepper

Cut the chicken into four pieces.

Peel the carrots and onions and cut them into fine strips.

Clean the mushrooms and lightly fry them in 50g of butter. Leave to cool.

Fry the carrots and onions in 50g of butter, add the chicken pieces and fry until golden brown.

Add chicken stock and boil until the liquid is halved.

Add thyme, rosemary and the bay leaf.

Bake in the oven in a casserole dish with lid for around 25 minutes at approx. 170 degrees Celsius.

Cut the mushrooms into pieces and lightly fry in butter.

Remove the dish from the oven, add the mushrooms and the cream and return to the oven for another 20 minutes with the lid closed.

Then remove the dish from the oven, take out the chicken pieces and lay them to one side. Reduce the sauce, adjust the seasoning as necessary, place the chicken back in with the sauce.

Preparing the potato mix:

400g potatoes

350ml milk

160g flour

A pinch of sugar and salt

3 eggs

50g butter

Place the potatoes in cold water with a pinch of salt and boil until cooked.

Mix the eggs and flour, add a pinch of salt and sugar, dilute with milk and gently mix together

Grate the potatoes and gently add them to the mix.

Melt a little butter on a low heat, scoop the mixture into the frying pan (creating individual portions of around 6cm in diameter). Fry each side for around 3 minutes (serve 4 per person)

Arrange on the plate and serve immediately.

*Cream and butter from Etrez in the Bresse region of France