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Poulet de Bresse in Washington?

MartinDC | Apr 30, 200811:02 AM

Now, I don't expect to be able to get the real thing -- chicken raised in the Bresse region with the AOC designation -- but I was wondering if there are any French restaurants in DC that come close? My sister and I recently toured La Bresse, staying in Bourg-en-Bresse, and we tried the local preparation of the famous poulet. Mine was roasted and she got the traditional version where the leg and thigh are browned in butter then simmered in white wine and cream (she declined the morelles at 9 euros extra). What impressed me about the Bresse chicken was that the legs were 6 to 8 inches long and the thigh was quite large. The meat was rich and creamy ... the skin was paper thin.

I'd love to find a restaurant in DC that can come close. Or else I can do it at home if I can find adequate farm-raised heritage chickens.

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