Bresse chicken in yellow wine

• Meat

  • 50 g Bacon, smoked
  • 1 2/3 kg Bresse chicken, whole

• Produce

  • 2 Bay leaves, dried
  • 4 Bay leaves, fresh
  • 3 Onions
  • 500 g Potatoes
  • 4 Thyme, stems

• Baking & Spices

  • 1 Dough
  • 1 kg Plain flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 60 g Butter

• Beer, Wine & Liquor

  • 2 tbsp Wine, yellow

• Liquids

  • 400 ml Water

• Other

  • 1 Litre (4 cups chicken stock

Found on nonnascooking.com

Description

Directions

• Preheat oven to 300°C. To prepare the dough, mix ingredients well. Turn out onto a floured surface. Knead and roll to 1 m x 20 cm rectangle. Set aside.
• Heat a saucepan over medium-high heat. Add olive oil, then onion, 1 bay leaf, 2 thyme stems, bacon, and a pinch of salt and pepper. Cook for 20 minutes or until onions are softened.
• Meanwhile, slice the potatoes into 3 mm slices. Season with 2 generous pinches of salt and pepper. Mix well.
• Place the onion mixture in a large clay pot. Add the potato, then the whole chicken (breast side up). Season the chicken with more salt and pepper.
• Pour the chicken stock over the chicken, and add the remaining bay leaf and thyme. Close the lid, then seal with dough so the heat cannot escape.
• Place the pot in the oven and cook for 10 minutes, then cover the dough with foil so it doesn’t burn. Reduce oven to 250°C and cook for a further 35 minutes.
• Crack the crisp dough to open the lid. Remove the chicken from the pot. Strain the liquid into a saucepan and cook over high heat for 5 minutes or until slightly reduced.
• Meanwhile, remove the chicken breasts from the bone. Slice each breast into three pieces. Remove the legs from the body.
• Add butter to the saucepan with the cooking liquid and reduce heat to medium. Whisk until butter has dissolved. Add yellow wine and cook for a further 1 minute.
• Spoon potato onto four serving plates. Place the chicken pieces on top and drizzle with sauce. Garnish with fresh bay leaves and serve.