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. They suggested using three breasts, so my adaptation calls for two. I don’t come across many three-legged chickens, and it means you can buy a whole chicken and use the other half for something else.
Adapted from http://seasonalfrenchlife.blog.co.uk/2009/01/25/breton-chicken-5442504/
Serves 4
In a large bowl, mix together the chicken pieces, lardons, parsley and leeks. Squeeze over the lemon juice and olive oil and grind some black pepper over it and leave to marinate for an hour or two.
In a wok, or big frying pan stir fry the chicken mixture for 5-6 minutes. In a mixer, blend together the cream, grated cheese and Dijon mustard. Pour over the sauce onto the mixture and bring to a simmer. Simmer for 4-5 minutes. Check that the chicken pieces are cooked through and then serve with some steamed French beans and carrots.
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. They suggested using three breasts, so my adaptation calls for two. I don’t come across many three-legged chickens, and it means you can buy a whole chicken and use the other half for something else.
Adapted from http://seasonalfrenchlife.blog.co.uk/2009/01/25/breton-chicken-5442504/
Serves 4
- 2 chicken breasts, skinned and cut into approx. 2-3cm / 1inch chunks
- 2-3 leeks, depending on their size
- 250g pancetta / lardons
- 250ml single cream
- 175g cheddar cheese, or cantal, gruyere etc
- Big bunch of parsley, chopped
- 1 heaped tbs of Dijon mustard
- Juice of a lemon
In a large bowl, mix together the chicken pieces, lardons, parsley and leeks. Squeeze over the lemon juice and olive oil and grind some black pepper over it and leave to marinate for an hour or two.
In a wok, or big frying pan stir fry the chicken mixture for 5-6 minutes. In a mixer, blend together the cream, grated cheese and Dijon mustard. Pour over the sauce onto the mixture and bring to a simmer. Simmer for 4-5 minutes. Check that the chicken pieces are cooked through and then serve with some steamed French beans and carrots.