Poulet Breton
by Steve Groves
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Ingredients
Fresh Meat
1 free-range chicken, jointed into 2 thighs, 2 drumsticks, 4 wing joints and 4 breast pieces
Oils & Vinegars
oil, for frying
Dairy
30g of unsalted butter
100g of crème fraîche
Salad & Fresh Herbs
1 sprig of fresh thyme
parsley, to garnish
Fruit & Vegetables
2 carrots, peeled and cut into 2cm chunks
4 leeks, cut into 2cm rounds
1 medium onion, diced
Store Cupboard
15g of plain flour
2 tsp Dijon mustard
sea salt
Beverages
300ml of dry cider
Spices & Dried Herbs
freshly ground black pepper