Bresse chicken

Poulet de Bresse et artichauts à la barigoule

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 50

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

These are the AOC (Appellation d’origine contrôlée) of chickens and the only ones that Mireille will allow into her kitchen: the simplicity of this recipe is down to the great taste of these chickens and they go so well with a delicious artichoke heart stew.


  • 2 garlic cloves
  • few sprigs of fresh thyme
  • 1 x Bresse chicken, ab


Preheat the oven to 160°C/325°F/Gas 3. Place the garlic and thyme inside the chicken, cover the breast with the thin strips of salt pork or bacon and sprinkle with seasoning.

Place the chicken in a roasting tin and pour over the oil.