Ingredients
Equipment
Method
Prepare the Chicken
- Season the chicken pieces generously with salt and freshly ground black pepper on all sides.
Brown the Chicken
- In a large ovenproof skillet or Dutch oven, heat the butter and olive oil over medium-high heat. Add the chicken pieces skin-side down and cook until golden brown, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
Sauté Shallots and Garlic
- In the same skillet, add the chopped shallots and cook until translucent, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Deglaze with Wine
- Pour in the white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Allow the wine to simmer and reduce by half, about 5 minutes.
Add Stock and Herbs
- Add the chicken stock, fresh thyme sprigs, and bay leaf to the skillet. Stir to combine.
Return Chicken to Skillet
- Place the browned chicken pieces back into the skillet, skin-side up. Spoon some of the sauce over the chicken.
Bake the Chicken
- Preheat the oven to 350°F (175°C). Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 40 minutes, or until the chicken is cooked through and tender.
Prepare the Mushroom Cream Sauce
- While the chicken is baking, heat a separate pan over medium heat. Add a tablespoon of butter and sauté the sliced mushrooms until they release their moisture and become golden brown, about 5-7 minutes. Remove from heat and set aside.
Finish the Sauce
- Once the chicken is done, remove the skillet from the oven and place it back on the stovetop over low heat. Remove the thyme sprigs and bay leaf. Stir in the crème fraîche or heavy cream and the sautéed mushrooms. Simmer gently for 5 minutes, allowing the sauce to thicken slightly. Adjust seasoning with salt and pepper to taste.
Serve
- Transfer the chicken pieces to serving plates, spoon the mushroom cream sauce over the top, and garnish with chopped fresh parsley.
Notes
If you can’t find Bresse chicken, don’t worry—any high-quality organic or free-range chicken will still taste amazing. Just make sure not to overcook it, since the beauty of this dish is in its tenderness. I like to keep the seasoning simple—salt, pepper, maybe a sprig of thyme or a splash of white wine—so the natural flavor of the chicken really stands out. Let it rest before serving to keep every bite juicy.