Poulet Breton | Credit: Steve Groves
Just because you’re cooking over the campfire doesn’t mean you can’t go gourmet. This luxe French dish is really simple but very classy, not to mention absolutely delicious.
4 diced chicken breasts
10 white mushrooms
175 ml white wine
Chicken stock pot
200 ml water
200 ml double cream
1 tbsp sour cream
1 sprig of fresh thyme
Heat a splash of oil in a frying pan suitable for use over the fire, like our
Add the chicken and cook until golden all over. Netherton Foundry spun iron glamping pan. Add the butter and thyme to the pan and baste the chicken for a few minutes before setting aside in a bowl.
Chop the leaks and courgettes and fry in butter for 5 minutes.
Add chopped mushrooms to the pan and fry for another 2 minutes before adding the chicken back in. Season with salt and pepper.
Add the wine to the pan and let it bubble down before adding the stock and giving everything a good stir.
Let the chicken bubble away for 20 minutes or so until the liquid has reduced.
Just before you are ready to serve, move the pan to a cooler bit of the fire and pour in the double cream and add the sour cream and stir together, allowing it to heat gently.
Serve with buttery mash or crusty bread and a glass of the white wine used in the recipe.