Click for Cookbook LOGIN
"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Breton Chicken Recipe

4.6 stars - based on 9 votes
  Tried it? Rate this Recipe:
 

 

This recipe for Breton Chicken is from Luke & Kayleigh, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken Mix

6 chicken thighs
Juice of 1-2 lemons
20ml of olive oil
2 cooked ham hocks (preferably smoked but unsmoked is fine) cut into rough pieces - see Ham Hock instructions below
      (easier alternative 250-350g of bacon lardons/pancetta)
3 leeks (washed and cut into 1cm chunks & separate)
3 or 4 garlic cloves (chopped)
1 bunch of flat-leaf parsley (roughly chopped)
Salt and coarsely ground black pepper
Sauce
350ml of single cream
200ml of milk
300-400g of grated cheese (Gouda, parmesan & cheddar)
1 tablespoon of smooth Dijon mustard
1 bunch of chopped chives

Ham Hock - 

2 ham hocks
2 halved Chopped carrots
2 halved chopped sticks of celery 
2 or 3 halved shalots or 1 red onion quartered
3 or 4 smashed garlic cloves
Maple syrup or honey
Directions:
Directions:
Chicken Mix

Cut the chicken into smallish pieces and place in a bowl. Add the lemon juice, olive oil, ham or bacon, leeks, garlic, parsly and salt and pepper and leave to marinate for 1-2 hours.
To make the sauce warm the cream then stir in the mustard & the cheese, put to one side.
In a frying pan fry-off the chicken mixture for 5-6 minutes stirring occasionally. Add the sauce, bring to the boil and simmer for 2-3 minutes and when ready to serve stir in the chives.
Best served with pasta or smashed & buttered salad potatoes.

------------------------------

Ham Hock - 

Put 2 ham hocks in pan of cold water & bring to the boil, empty & refill
Whilst reheating add:
2 halved Chopped carrots
2 halved chopped sticks of celery 
2 or 3 halved shalots or 1 red onion quartered
3 or 4 smashed garlic cloves
Maple syrup or honey
 
simmer slowly for 2-3 hours then:

remove the ham from the pan & pop onto a board & brush them with the maple syrup or honey.
transfer the veg from the pan to a roasting pan & place the hams directly on top of the veg so that it acts as a trivet to stop the bottom of the hams burning.
Pour in some of the water from the pot to just cover veg & cover tightly with tin foil & slow roast in oven for 1-2 hours 150 degrees. (provide steam to keep meat moist.
remove hams & break up to same size as chicken, removing any fat, bones etc. 

or just serve with chips & fried eggs, hmmmmm…
Number Of Servings:
Number Of Servings:
6-8

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

6780W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!