Breton Chicken
8 chicken thighs, skin on bones removed ( see below for chicken stock recipe) 1 tablespoon oil 25g butter 1large leek, split, washed and chopped 200ml dry local cider 1 bay leaf 200ml chicken stock 75ml double cream 2 teaspoons Dijon mustard Handful chopped parsley
Heat the oil in a large frying pan. Season the chicken with salt and add skin side down in the pan and cook until the skin is crisp and golden. Flip over and cook for a couple of minutes on the other side. Remove from pan and set aside. Add the butter to the pan and add the leeks. Season with salt and pepper and cook for 5 minutes. Add the cider and bay leaf. Boil to reduce by half. Add the stock and boil for 5 minutes. Return the chicken thighs to the pan and simmer for 10 minutes. Add the cream, mustard and parsley and mix well. Cook for another 5 minutes then check seasoning, remove bay leaf and serve.
Chicken Stock
Bones from chicken thighs 1 tablespoon oil 1 stick celery, chopped roughly 1 onion, chopped ½ carrot chopped 1 bay leaf 4 peppercorns crushed Few sprigs thyme
Heat the oil in a saucepan until hot and add the bones. Cook until well coloured. Add the celery, onion and carrot, lower the heat and cook for 10 minutes. Add the bay, peppercorns and thyme and cover with cold water. Bring to a simmer for about 2 hours, make sure liquid is topped up. Strain and use what you need. The rest can be frozen.