Bresse Poultry with Vinegar

This dish is a classic French recipe that takes a bit of time to prepare but the end result is worth it! The use of vinegar in this recipe gives the chicken a tangy, acidic flavor that pairs well with the juicy meat.

Ingredients:

• 1 whole Bresse chicken
• 1/4 cup red wine vinegar
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup chicken broth
• 1 bay leaf
• Salt and freshly ground black pepper

Instructions:

1. Preheat oven to 375°F.
2. Season chicken generously with salt and black pepper, then set aside.
3. In a large Dutch oven or ovenproof pot over medium-high heat, melt butter and add garlic, onion, carrots, and celery. Cook until vegetables are slightly softened, about 5 minutes.
4. Add the chicken broth, bay leaf, and vinegar, then stir to combine. Let the mixture come to a boil and reduce to a simmer for about 5 minutes.
5. Carefully place the seasoned chicken in the pot, breast side up. Spoon some of the broth mixture over the chicken, then cover the pot with a lid.
6. Transfer the pot to the oven and bake for about 1 hour and 20 minutes, basting the chicken with the broth mixture every 20 minutes or so.
7. After 1 hour and 20 minutes, remove from the oven and let rest for about 10 minutes before carving and serving.

Verdict:

This Bresse Poultry with Vinegar is a must-try dish if you want to impress your guests with a classic French recipe. The vinegar gives the chicken a unique and tangy flavor that will have everyone coming back for more.

Serving Suggestions:

Traditionally this dish is served with boiled potatoes and green beans, but you could also serve it with a simple salad or steamed rice. A nice glass of red wine would also complement the dish well.