Breton Chicken. This poulet Breton recipe from chef Steve Groves is a fine example of traditional French cookery. Chicken pieces are simmered in a sauce flavoured with cider, crème fraiche and mustard. This dish is best cooked in a single pan to retain all of the flavours, and it's best to keep all the chicken pieces on the bone, as this means the meat will be moister and the sauce more flavourful.
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Taken from the WI Complete Christmas; very rich and lovely for a special meal.
This can be frozen when the chicken is cooked prior to adding the Calvados.
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This poulet Breton recipe from chef Steve Groves is a fine example of traditional French cookery. Chicken pieces are simmered in a sauce flavoured with cider, crème fraiche and mustard. This dish is best cooked in a single pan to retain all of the flavours, and it's best to keep all the chicken pieces on the bone, as this means the meat will be moister and the sauce more flavourful.
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Composition - Breton Chicken:
- Prepare of Chicken breast.
- Require of Bacon lardons.
- Prepare Leek.
- Require Parsley.
- Require - Lemon.
- Require - Cream.
- You need - Cheese.
- Prepare of Dijon mustard.
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Breton Chicken instructions:
- Mix the diced chicken, bacon lardons, sliced leek, chopped garlic and parsley in a bowl. Squeeze over the lemon and leave to marinate for 30 minutes.
- Heat some butter over a medium heat and fry the mix until golden.
- Mix the cream, cheese and mustard in a bowl to form a sauce. Pour into the pan and bring to the boil. Let it simmer, adding water if the sauce is too thick..
- Serve with rice/pasta/potatoes/veg.
We occasionally get a Charlie Bingham ready meal from Waitrose that's quite nice, but every time I have it I think it can't really be hard to make. There doesn't seem to be many recipes for this in English, but I found this one on an expat blog. How does this food fit into your daily goals? This is a recipe for the traditional poulet au cidre chicken in cider. The cooking juices and cider with the cream turn into a velvety sauce.
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