Breton Style Chicken Supreme

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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