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Recipe: Poulet Breton

Going out for dinner may be off the cards right now but eating out isn’t. Outdoors, that is. So why not head out to your garden, get a campfire going and cook up this classic chicken dish from northern France?

8th April 2020 | Words by Matt Jones @ WildBounds HQ


Steak and ale stew
Poulet Breton | Credit: Steve Groves

Poulet Breton

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.

Ingredients

  • 4 diced chicken breasts
  • 3 leeks
  • 2 courgettes
  • 10 white mushrooms
  • 175 ml white wine
  • Chicken stock pot
  • 200 ml water
  • 200 ml double cream
  • 1 tbsp sour cream
  • Butter
  • Oil
  • 1 sprig of fresh thyme

Method

  1. Heat a splash of oil in a frying pan suitable for use over the fire, like our Netherton Foundry spun iron glamping pan.Add the chicken and cook until golden all over.
  2. Add the butter and thyme to the pan and baste the chicken for a few minutes before setting aside in a bowl.
  3. Chop the leaks and courgettes and fry in butter for 5 minutes.
  4. Add chopped mushrooms to the pan and fry for another 2 minutes before adding the chicken back in. Season with salt and pepper.
  5. Add the wine to the pan and let it bubble down before adding the stock and giving everything a good stir.
  6. Let the chicken bubble away for 20 minutes or so until the liquid has reduced.
  7. 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.


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