Poulet Breton Recipe

Name: Poulet Breton Recipe
Total time: 65 min
Ingredients: 1 free-range chicken, jointed into 2 thighs, 2 drumsticks, 4 wing joints and 4 breast pieces; oil, for frying; 30g of unsalted butter; 1 sprig of fresh thyme; 2 carrots, peeled and cut into 2cm chunks; 4 leeks, cut into 2cm rounds; 1 medium onion, diced; 15g of plain flour; 300ml of dry cider; 100g of crème fraîche; 2 tsp Dijon mustard; sea salt; freshly ground black pepper; parsley, to garnish

www.greatbritishchefs.com

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.

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Ingredients

1 free-range chicken, jointed into 2 thighs, 2 drumsticks, 4 wing joints and 4 breast pieces
oil, for frying
30g of unsalted butter
1 sprig of fresh thyme
2 carrots, peeled and cut into 2cm chunks
4 leeks, cut into 2cm rounds
1 medium onion, diced
15g of plain flour
300ml of dry cider
100g of crème fraîche
2 tsp Dijon mustard
sea salt
freshly ground black pepper
parsley, to garnish