Bresse Chicken Fricassee with Garlic Cloves and Foie Gras, a recipe from Georges Blanc on Gourmetped

Ingredients

• - 1 Bresse Chicken, 2 kg / 4 1/2 lb.
• - 2 carrots
• - 2 onions
• - 2 cloves of Garlic, unpeeled
• - 2 peeled shallots
• - Thyme and bay leaf
• - 1 clove
• - 1 glass dry white wine or consommé
• - 12 cloves of new garlic, unpeeled
• - 4 tbsp. heavy cream
• - 100 g (3 1/2 oz.) foie gras or chicken liver mousse or purée
• - 120 g (4 oz.) butter
• - 1 glass of water
• - Salt and freshly ground pepper
• - A splash of vinegar