Breton Chicken
Breton Chicken

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, breton chicken. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really 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 popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Breton Chicken is something that I have loved my whole life.

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

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

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