The recipe for this local favorite comes to us from Olivier Pons, head chef at the Château d'Igé restaurant in the Burgundy region.
1 large Bresse chicken, weighing around 2 kg
Half a bay leaf
¾ litres chicken stock
150g oyster mushrooms
100g Butter from Etrez*
Salt and Pepper
Cut the chicken into four pieces.
Peel the carrots and onions and cut them into fine strips.
Clean the mushrooms and lightly fry them in 50g of butter. Leave to cool.
Fry the carrots and onions in 50g of butter, add the chicken pieces and fry until golden brown.
Add chicken stock and boil until the liquid is halved.
Add thyme, rosemary and the bay leaf.
Bake in the oven in a casserole dish with lid for around 25 minutes at approx. 170 degrees Celsius.
Cut the mushrooms into pieces and lightly fry in butter.
Remove the dish from the oven, add the mushrooms and the cream and return to the oven for another 20 minutes with the lid closed.
Then remove the dish from the oven, take out the chicken pieces and lay them to one side. Reduce the sauce, adjust the seasoning as necessary, place the chicken back in with the sauce.
Preparing the potato mix:
A pinch of sugar and salt
Place the potatoes in cold water with a pinch of salt and boil until cooked.
Mix the eggs and flour, add a pinch of salt and sugar, dilute with milk and gently mix together
Grate the potatoes and gently add them to the mix.
Melt a little butter on a low heat, scoop the mixture into the frying pan (creating individual portions of around 6cm in diameter). Fry each side for around 3 minutes (serve 4 per person)
Arrange on the plate and serve immediately.
*Cream and butter from Etrez in the Bresse region of France