Poulet Breton

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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. Serve with some potatoes on the side for a full meal.

First published in 2019





Preheat an oven to 170°C/gas mark 3. Place a large ovenproof pan or casserole dish over a medium-high heat, then add a splash of oil. Season the chicken pieces all over with salt and pepper, then add to the pan until golden all over. You want to caramelise the chicken relatively slowly, especially on the skin, to get a good, deep flavour. If the pan is too hot it will scorch the meat and ruin the flavour of the sauce
Once the chicken pieces are coloured, add the butter and thyme. Once the butter is melted, baste the chicken repeatedly for a couple of minutes, then remove the meat from the pan and set aside on a plate
Add the leeks, onion and carrots to the pan and cook for 5 minutes until beginning to soften. Stir the flour in so it absorbs the fat, then gradually stir the cider into the pan, ensuring the flour doesn’t form lumps. Increase the heat to high and reduce the cider by two-thirds
Add the crème fraiche and bring the mixture to the boil, then stir in the mustard and arrange the chicken pieces over the top, skin-side up. Transfer to the oven and cook uncovered for 20–25 minutes, or until the chicken is cooked through. Garnish with parsley and serve straight from the casserole dish at the table with potatoes of your choice
First published in 2019

Rooted in classical technique, Steve Groves' impeccable dishes remind us all why French cooking has been the envy of the world for centuries.

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