Bresse chicken with golden beets and chicory «

With this recipe, Walter Triebl from the inn Lilli in Fehring shows that you can easily cook a wonderful dish with fantastic products from the region. A real French specialty with outstanding quality.

06:00 on March 12, 2022


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© Monika Reiter

Cook prepares from the Bresse chicken Walter Triebl a simple dish. Simply fry the breast of the Bresse chicken in the oven. There is one for that braised golden beets and chicory with a little orange marmalade. Make a nice sauce from the drip. Finished.

For 4 servings

Healthy chicken breasts

  • 2 Bresse chicken breast
  • 2 sprigs of thyme
  • 2 tablespoons butter
  • olive oil
  • salt-
  • pepper

Preheat the oven to 160 degrees and season the breasts with salt and pepper. Heat the olive oil in a pan, fry the breasts with the skin side down and then turn. Then put in the oven on a wire rack and cook for about 6 to 7 minutes. Then let the chest rest for five minutes. Lightly brown the butter in a pan, add the thyme and fry the chicken breast again on the skin side until it becomes crispy. Portion, salt, arrange.

Photo © Monika Reiter


  • 2 bitar chikoria
  • 2 tablespoons butter
  • 2 sprigs of thyme
  • 200 ml freshly squeezed orange juice
  • salt-
  • sugar
  • Orange jam

Halve the chicory, melt the butter in a pan, fry the chicory briefly, add the thyme, pour in the orange juice and cook until soft. Taste with salt, sugar and pepper. Spread on a little orange marmalade when serving.


  • 2 pieces of beets
  • 200 g coarse sea salt
  • olive oil

Preheat the oven to 180 degrees Celsius, place the sea salt on a baking sheet and make a small pile. Place the beets on top, cook in the oven for just over 40 minutes, then peel, cut into pieces and heat in a little olive oil just before serving.


Glass the steak with white wine and add the roasted chicken bodies. Top up with chicken stock, reduce and season with salt

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