Bresse chicken with tarragon, wild rice
Ingredients
2 kg Bresse chicken
2 L white stock
2 tarragon bunches
80 cl fresh cream
20 g wild rice
160 g white rice
20 g butter
salt and pepper
Preparation
Bring the white stock to the boil. In it infuse 1,5 bunch of tarragon for 1 hour.
Cut the raw chicken in 8. Salvage the fat of the chicken. Make it melt on a low heat, then add the seasoned pieces of chicken. Just sear them, without any browning.
Take out the fat, then put back the chicken in the frying pan and add the tarragon infusion after having strained it.
Cook it for 20 minutes, half-covered.
Incorporate the fresh cream and let it simmer for 20 minutes more. Check the seasoning.
Cook the rices and pan-fry them together with butter at the last minute.
Take out the chicken from the tarragon cream sauce. Blend the sauce in a mixer.
Put the pieces of chicken back in the cream sauce when it is quite warm and coating. Sprinkle the rest of tarragon according to its flavour and to your taste.
It is imperative that the cream sauce be coating. When the chicken is cooked and the cream sauce too liquid, take out the pieces and boil the sauce down.