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🍽️ Bresse chicken with potatoes

588 kcal · 30 min · 4 servings

Ingredients

• 2 kg Bresse chicken (1 Bresse chicken; ready for the kitchen)
• 2 shallots
• 2 apples
• 4 sprigs tarragon
• 20 ml white wine
• salt
• pepper
• 1 handful thyme
• 2 bay leaves
• 50 g butter
• 500 g waxy potatoes
• 2 tbsp ghee
• 50 g black truffles (as desired more or less)

Instructions

1. 1. Rinse the chicken under running water.
2. 2. Pat the chicken dry completely with a kitchen towel.
3. 3. Peel the shallots.
4. 4. Dice the shallots finely.
5. 5. Wash the apples.
6. 6. Peel the apples.
7. 7. Cut the apples into quarters.
8. 8. Remove the core from the apple quarters.
9. 9. Dice the cored apple pieces.
10. 10. Wash two stalks of tarragon.
11. 11. Shake off excess water from the tarragon.
12. 12. Pluck the tarragon leaves off the stalks.
13. 13. Chop the tarragon leaves finely.
14. 14. Place the diced apples, shallots, and tarragon into a bowl.
15. 15. Pour the white wine over the filling.
16. 16. Season the filling with salt and pepper.
17. 17. Stuff the mixture into the chicken.
18. 18. Close the chicken opening with toothpicks or kitchen twine.
19. 19. Wash the remaining tarragon and thyme.
20. 20. Shake the herbs dry.
21. 21. Place the herbs and bay leaves in a roasting pan.
22. 22. Place the chicken on the herbs with the breast side facing down.
23. 23. Melt the butter.
24. 24. Season the melted butter with salt and pepper.
25. 25. Brush the chicken with the butter.
26. 26. Add a little water to the roasting pan.
27. 27. Preheat the oven to 180 degrees Celsius (convection: 160 degrees Celsius; gas: level 2 to 3).
28. 28. Roast the chicken for about one and a half hours.
29. 29. Turn the chicken over after 30 minutes.
30. 30. Ensure the breast side is now facing up.
31. 31. Brush the chicken with the butter again.
32. 32. Peel the potatoes.
33. 33. Wash the potatoes.
34. 34. Cut the potatoes into small cubes.
35. 35. Heat clarified butter in a non-stick pan.
36. 36. Fry the potato cubes for about 20 minutes until golden brown.
37. 37. Shake the pan occasionally while frying.
38. 38. Season the potatoes with salt and pepper.
39. 39. Stir the peeled truffles into the potatoes.
40. 40. Serve the potatoes on a preheated platter.
41. 41. Remove the toothpicks or twine from the chicken.
42. 42. Place the chicken on top of the potatoes.
43. 43. Serve the dish.

Nutrition per serving

• kcal: 588
• Protein: 52 g · Fett/Fat: 31 g · Carbs: 24 g