This stuffed Bresse chicken and caramelized Brussels sprouts 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. Serve the entrée up with beautiful, wholesome browned Brussels sprouts and whipped aligot for a wonderful, hearty meal.
- 1 leek (thinly sliced)
- 2 medium carrots (julienned)
- 2 medium stalks celery (julienned)
- 6 tablespoons butter (divided)
- 4 chicken breasts (bone-in; Bresse or premium quality)
- 12 ounces red wine (full-bodied)
- salt to taste
- black pepper to taste
- For the Caramelized Brussels Sprouts:
- 3 cloves garlic (sliced)
- 2 tablespoons butter
- 1 pound Brussels sprouts (halved)
- 1 tablespoon lemon juice (fresh)
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
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.
While the chicken is simmering, make the garlic Brussels sprouts:
Melt the butter in a large skillet set over medium heat and sauté the garlic until it just starts to turn brown. Transfer the browned garlic to a bowl and set it aside.
Arrange the Brussels sprouts, cut side down, in the hot skillet and allow them to cook without stirring for 10 to 15 minutes. The bottoms will be lightly caramelized when they are done.
Toss the browned Brussels sprouts with the reserved garlic, lemon juice, salt, and paprika and transfer them to a serving bowl to be served hot or warm.
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, along with the caramelized Brussels sprouts.
This stuffed Bresse chicken and caramelized Brussels sprouts recipe makes 4 servings.