Name: Bresse chicken (Poulet de Bresse et artichauts à la barigoule)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves: 4-6
Cuisine: French
Ingredients: 1 x Bresse chicken, about 2 kg (4½ lb); few sprigs of fresh thyme; 2 garlic cloves; Barigoule artichokes, to serve; 3 tbsp groundnut oil; 4 thin strips salt pork or bacon; salt and freshly ground black pepper

Preparation info

Serves:
4-6

Difficulty
Easy
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.

Ingredients

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

Method

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.