Breton Style Chicken Supreme Food

CHICKEN SUPREME

Steps:

• Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
• Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
• Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
• Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

BRETON STYLE CHICKEN SUPREME

Steps:

• Wash the leeks and thinly slice the green part.
• Peel and cut the carrot into thin 5cm lengths.
• Cut the celery into finely sliced pieces.
• Coat the chicken in seasoned flour.
• Melt the oil and 25g of butter in a frying pan and cook the chicken gently on both sides, approx 6-8 minutes Try not to let it discolour.
• Remove chicken from the pan and place in a shallow ovenproof dish, then keep warm.
• Add remaining butter to the pan, add the prepared vegetables and cook for 3-4 minutes until they begin to soften.
• Pour in the cider and bring to the boil stirring all the time, remove from the heat and stir in the creme fraiche.
• Add the chicken and cook uncovered for approx 40 minutes until the chicken is tender.
• When the chicken is cooked add the Calvados and stir.
• Taste and adjust the seasoning, serve.

POULET AU CIDRE BRETON (BRITTANY, FRANCE)

Steps:

• Melt half the butter in a large saucepan and saute the onions and apple cubes until golden.
• In a second pan, melt the rest of the butter. Add the Cognac and chicken breasts. Cook until brown on both sides. Top with the apples and onions, then add the cider. Season with nutmeg, salt and pepper.
• Simmer uncovered until the cider has been reduced by about 2/3rds (This may take up to 40 minutes, so if you need to, remove the chicken once it reaches an internal temperature of 165 degrees, then keep simmering the sauce until it is the right consistency.).
• Remove the chicken breasts if you haven't already done so, keeping them warm. Add the cream to the cider and onion mixture and stir for a few minutes.
• Serve the chicken topped with the sauce.

FRENCH-STYLE CHICKEN WITH PEAS & BACON

Steps:

• In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
• Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
• Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.