Christiane’s Chicken

Name: Christiane’s Chicken (Poulet de Bresse Christiane)
Yield: For four people
Cuisine: French
Ingredients: 1 large free-range chicken, weighing 2 kg (4½ lb), cut into 8 pieces; 25 g (1 oz) butter; 1-2 tablespoons oil of arachide; 2 white onions, sliced; 2 cloves of garlic, crushed; 1 bouquet garni; 1 coconut; 2 tablespoons double cream or crème fraiche; 2 tablespoons double cream or crème fraiche; 2 tomatoes, skinned, deseeded and diced; 2 spring onions, chopped (or chives); 2 spring onions, chopped (or chives); 2 carrots cut into thin strips; 150 g (5½ oz) green cabbage, cut into thin strips; 100 g (3½ oz) French beans; olive oil; saffron, cayenne pepper and a pinch of curry powder; saffron, cayenne pepper and a pinch of curry powder; saffron, cayenne pepper and a pinch of curry powder; salt, freshly ground pepper; salt, freshly ground pepper

Poulet de Bresse Christiane

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 large free-range chicken, weighing 2 kg (4½ lb), cut into 8 pieces
25

Europe
France
Main course
Gluten-free
Spring

Method

Cooking the chicken

Heat the butter and oil in a large iron casserole and brown the pieces of chicken all over, seasoning them as they cook. Add the onions, garlic, two of the diced tomatoes and the bouquet garni. Moisten with 250ml (8 fl. oz) water and simmer, covered, for about 45 minutes, turning the pieces over frequently.