Bresse Chicken with Juniper, Cherries, and Mushrooms
Bresse Chicken with Juniper, Cherries, and Mushrooms in a Reduced Chicken Stock
Ingredients (serves 2)
- 1 whole Bresse chicken
- 10 cherries
- 100 g small beech mushrooms
- 200 g butter (soft and cold)
- 1 tsp juniper berries
- Flake salt
- 1 liter good chicken stock
- 1 tbsp cherry vinegar
- Freshly ground black pepper
- 1 onion flower (allium blossom)
Instructions
Lightly toast the juniper berries in a dry pan and crush them in a mortar. Mix with flake salt. Then clean the mushrooms and sauté them in a bit of butter until golden.
Rinse the cherries, halve them, and carefully remove the pits without damaging the fruit. Also trim the onion flower, keeping part of the stem under the bloom.
When thats done, start cutting up the chicken, keeping the breasts on the bone. Mix 150 g of the soft butter with the juniper salt and rub it over the chicken surface.
Place the chicken in an ovenproof dish and roast at 150°C (302°F) for 45–60 minutes, depending on the size. Remove the chicken and let it rest for 30 minutes.
Take the breasts off the bone and briefly reheat them at 200°C (392°F) for a maximum of 5 minutes just before serving.
Reduce the chicken stock to about 200 ml over medium heat. Finally, season with freshly ground black pepper and cherry vinegar.
Just before serving, mount the sauce with the remaining cold butter. Toss the sautéed mushrooms in the sauce.
Plating
Place the chicken breast in the center of the plate and sprinkle lightly with juniper salt.
Arrange the cherries, mushroom sauce, and onion flower around the meat
Note
If serving more people, the recipe can be scaled up — roast the whole chicken and serve with different cuts. This makes for a cozy and shareable meal.
Behind the recipe
Together with Chef Luna Hjerming, we’ve created a series of stunning dishes — each thoughtfully crafted to accompany our different cuvées and highlight their unique qualities for gastronomic pairings.
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