Bresse Chicken with Potatoes

Ingredients

• 2 kg Bresse chicken (1 whole, ready to cook)
• 2 shallots
• 2 Apples
• 4 stems tarragon
• 20 ml white wine
• Salt
• Pepper
• 1 handful thyme
• 2 Bay leaves
• 50 g butter
• 500 g waxy potatoes
• 2 tbsp clarified butter
• 50 g black truffles (optional more or less)

Instructions

1. 1.

   Wash and pat the chicken dry. Peel and finely dice the shallots. Wash, peel, quarter, core, and cube the apples. Rinse 2 stems of tarragon, shake dry, pluck leaves, and chop. Mix apples and shallots in a bowl. Add white wine and season with salt and pepper. Stuff the mixture into the chicken and seal the opening with toothpicks or kitchen twine.

2. 2.

   Wash and shake dry remaining tarragon and thyme. Place bay leaves in a roasting pan and lay the Bresse chicken breast-side down on top. Melt butter, season with salt and pepper, and brush the chicken. Add a splash of water and roast in a preheated oven at 180°C (convection: 160°C; gas: level 2–3) for about 1.5 hours. After ~30 minutes flip breast-side up and baste with butter. Continue basting with butter, spooning over roasting juices, adding water as needed during cooking.

3. 3.

   Meanwhile peel, wash, and cube the potatoes. In hot clarified butter in a non-stick pan, slowly brown the cubes for about 20 minutes, turning occasionally. Season with salt and pepper. Finally, lightly sauté the truffles and arrange them on a warmed plate. Remove toothpicks or twine from the chicken, place it atop the potatoes, and serve.