Bresse poularde leg baked in the oven with young vegetables

4 servings

540 minutes

Bresse chicken leg, baked in the oven with young vegetables, is a masterpiece of French gastronomy, embodying sophistication and culinary skill. Bresse chicken is one of the most valuable breeds in France, known for its tender meat and unique flavor. Slow cooking at low temperature makes the meat exceptionally juicy, while the final roasting gives it an appetizing crispy crust. The garnish of young vegetables infused with thyme and chicken broth perfectly complements the dish, adding freshness and lightness. A rich sauce made from offal, cognac, and cream adds depth to the flavor, making each forkful a true delight. This dish combines subtlety of taste with French elegance and is perfect for a festive dinner or special occasions.

Energy value per serving

• Calories: 566.7
• Proteins: 29.7g
• Fats: 44.3g
• Carbohydrates: 10.1g

Ingredients

• Leg of pullet: 550 g
• Olive oil: 30 ml
• Sea salt: 15 g
• Young carrots: 75 g
• Garlic: 10 g
• Shallots: 45 g
• Thyme: 5 g
• Pullet offal: 90 g
• Cognac: 15 g
• Cream 30%: 150 ml
• Chicken broth: 10 ml
• Butter: 25 g
• Vegetable oil: 15 ml
• Ground black pepper: 5 g
• Mini corn: 60 g
• Kenyan beans: 50 g

Cooking steps

1. Wash the leg of the pulard well, dry with a paper towel. Rub the pulard with salt, brush with olive oil, and slow-cook in the oven at 80 degrees for 8 hours.

   Required ingredients:

   • Leg of pullet: 550 g
   • Sea salt: 15 g
   • Olive oil: 30 ml

2. Preheat the oven to 250 C

3. After the leg becomes soft and juicy, place the turkey leg on a baking tray with the chopped vegetables and thyme. Add chicken broth to the bottom of the tray. Bake the turkey leg for 15 minutes until crispy.

   Required ingredients:

   • Thyme: 5 g
   • Chicken broth: 10 ml

4. While the turkey is baking, prepare the sauce. Cut the turkey giblets into pieces, slice the shallots, and finely chop the garlic. Sauté everything in a heated pan with vegetable oil until golden brown, season with salt and pepper. Add cognac and cream and reduce the liquid slightly. Remove from heat, add butter, and thicken the sauce.

   Required ingredients:

   • Pullet offal: 90 g
   • Shallots: 45 g
   • Garlic: 10 g
   • Vegetable oil: 15 ml
   • Cognac: 15 g
   • Cream 30%: 150 ml
   • Butter: 25 g
   • Ground black pepper: 5 g

5. Prepare a side dish: wash, peel, and boil young vegetables (carrots, corn, beans) until half-cooked in salted water with the addition of olive oil.

   Required ingredients:

   • Young carrots: 75 g
   • Mini corn: 60 g
   • Kenyan beans: 50 g
   • Sea salt: 15 g

6. Serving: place the garnish on a plate, drizzling a little olive oil over it. Next to it, add the offal julienne. Top with a turkey leg. Garnish the dish with fresh green leaves of young carrots.

   Required ingredients:

   • Olive oil: 30 ml