Breton Chicken
Breton Chicken

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, breton chicken. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

Breton Chicken is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Breton Chicken is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have breton chicken using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Breton Chicken:
  1. Get Chicken breast
  2. Make ready Bacon lardons
  3. Get Leek
  4. Get Parsley
  5. Take Lemon
  6. Prepare Cream
  7. Prepare Cheese
  8. Make ready Dijon mustard

Breton Chicken I'd been looking for a recipe for this for some time. 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. Cape Breton Fried Chicken is owned and operated by Faisal Bhatti.

Instructions to make Breton Chicken:
  1. 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
  2. Heat some butter over a medium heat and fry the mix until golden
  3. 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.
  4. Serve with rice/pasta/potatoes/veg

Be the first to review this recipe. 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. Cooking Instructions:Ready to bake in the oven. This is a recipe for the traditional poulet au cidre chicken in cider.

So that’s going to wrap it up with this exceptional food breton chicken recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!