This stuffed Bresse chicken in red wine sauce recipe is an example of just how simple, yet how delicious, French cuisine is in its purest form. High quality ingredients come together to form an entree that's refined enough for dinner guests, yet easy enough to create for a quick weeknight meal. A basic julienne of vegetables seasons the chicken from the interior as it braises in a savory red wine sauce and cooks through to delicious, flavorful perfection.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings stuffed chicken
- 1 leek, thinly sliced
- 2 medium carrots, julienned
- 2 medium stalks celery, julienned
- 6 tablespoons butter, divided
- 4 bone-in chicken breasts (Bresse or premium quality)
- 12 ounces full-bodied red wine
- Ground black pepper
How to make stuffed Bresse chicken in red wine sauce:
In a large pan set over medium heat, sauté the cut vegetables in 1 tablespoon butter for 5 minutes. Season the vegetables to taste with the salt and pepper.
Slice into each chicken breast piece, lengthwise, without cutting all the way through the meat. Fill each pocket with the seasoned, sautéed julienne of vegetables. Sprinkle both sides of each piece of chicken with salt and pepper.
Add 1 1/2 tablespoons butter to the pan and brown the chicken, cooking for about 4 to 6 minutes on each side. Add the red wine to the pan and bring it just to a gentle simmer. After the sauce comes to a simmer, cook the stuffed chicken in it for 10 to 15 minutes, until the chicken is cooked through.
Transfer the cooked chicken to a serving platter and tent it with foil to keep it warm. Bring the wine sauce to a boil and reduce it by half. Whisk the remaining butter into the wine sauce to thicken it and season the sauce with salt and pepper, to taste. Spoon the red wine sauce over the stuffed chicken breast pieces and serve immediately.
This stuffed Bresse chicken in red wine sauce recipe makes 4 servings.