Chicken à la Crème

Name: Chicken à la Crème (Poulet à la crème comme en Bresse)
Yield: For four people
Cuisine: French
Ingredients: 1 large free-range chicken (a Bresse chicken if possible); 1 large free-range chicken (a Bresse chicken if possible); 150 g (5½ oz) butter; 1 whole onion, stuck with a clove; 1 whole onion, stuck with a clove; 1 clove of garlic, peeled; a sprig of thyme; half a bay leaf; 2-3 tablespoons flour; 500 ml (16 fl. oz) thick double cream; 3 egg yolks; juice of half a lemon; salt, freshly ground pepper; salt, freshly ground pepper

Poulet à la crème comme en Bresse

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 (a Bresse chicken if possible)
150 g (5½

Europe
France
Main course
Autumn

Method

Preparing the chicken

Cut the chicken into eight pieces with a boning knife. First remove the legs and cut them in half to obtain two thighs and two drumsticks. Cut the carcass in half down the middle to divide the two halves of the breast. Detach them from the lower part of the carcass and cut them in half across the middle. Trim off the wing-tips and disc