Back to the list

Bresse chicken stuffed with gingerbread & foie gras

90 minutes
25 minutes
4/6 people
Red wine

• One Bresse chicken • 200 g sliced gingerbread • 1/2 bunch flat-leaf parsley • 200 g brown button mushrooms • 150 g foie gras • 60 g butter • 2 cl olive oil • 15g butter

• 1 bunch carrot with carrot tops • 2 tbsp sugar • 1 pinch fleur de sel • 50 g butter • Water

  • Preheat the oven to 200°C, with fan on. Finely chop the parsley. Toast the gingerbread slices for a few minutes in an oven preheated to 180°C. Set aside. Cube the foie gras. Set aside. Finely chop the button mushrooms. Warm the butter in a pan. Add the chopped mushrooms and brown them for about 10 minutes or so. In a bowl, mix the mushrooms, cubed foie gras, coarsely crumbled gingerbread (set 20 g aside for garnishing), and parsley. Mix well. Salt and pepper the poultry. Fill with stuffing, then close the opening and secure with wooden toothpicks if possible. Coat the chicken with melted butter and olive oil. Place the chicken in the oven for 45 minute to 1 hour 10 min. (depending on your oven and how much the chicken weighs). During this time, peel the carrots with carrot tops and place them in a saucepan. Add the sugar, fleur de sel and butter. Then, fill the saucepan up half way with water. Place a sheet of parchment paper that you have made holes in beforehand on top of the saucepan. Cook for about 10 minutes or until you have reduced the liquid and it nicely glazes the carrots.
How to serve

When serving, decorate the chicken with the crumbled gingerbread. Serve with the glazed carrots.