Stuffed Bresse Chicken with Asparagus | Saveur

Name: Stuffed Bresse Chicken with Asparagus | Saveur
Ingredients: 8 baby artichokes, trimmed down to heart, stem and base peeled and halved lengthwise; 3 baby turnips, peeled, trimmed, and halved; 3 small white onions, peeled and halved lengthwise; 1 bunch baby carrots, trimmed, peeled, and halved lengthwise; 10 Tbsp. butter, cut into pieces; Salt; 1 3 1/2–4 1/2-lb. quality chicken; Freshly ground black pepper; 1 3 ⁄ 4 cups dry madeira; 3 ⁄ 4 cup chicken stock; 1 1 ⁄ 4 cups crème fraîche; 1 ⁄ 2 cup heavy cream; 3 ⁄ 4 cup shelled fresh peas; 1 1 ⁄ 2 fresh lemon juice; 1 1 ⁄ 2 -2 bunches asparagus, trimmed

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This is Gerard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.

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Ingredients

8 baby artichokes, trimmed down to heart, stem and base peeled and halved lengthwise
3 baby turnips, peeled, trimmed, and halved
3 small white onions, peeled and halved lengthwise
1 bunch baby carrots, trimmed, peeled, and halved lengthwise
10 Tbsp. butter, cut into pieces
Salt
1 3 1/2–4 1/2-lb. quality chicken
Freshly ground black pepper
1 3⁄4 cups dry madeira
3⁄4 cup chicken stock
1 1⁄4 cups crème fraîche
1⁄2 cup heavy cream
3⁄4 cup shelled fresh peas
1 1⁄2 fresh lemon juice
1 1⁄2-2 bunches asparagus, trimmed