Chicken slowly braised in Brittany butter, topped with cream sauce and served with ultra fluffy duchess potatoes. An extremely simple dish to put together with a surprising depth and complexity in its flavour, a great example of timeless comfort food  to share with the ones you love.

Health: Both chicken and Potato are a great for your bodies enzymes, strengthening the immune system and reducing emotional fluctuations.

Preparation time: 10 Minutes   Total Cooking Time: 40 minutes   Serves: 2-3    Dish Seasonality: All Year round 


For the Chicken A la Creme 
  • 40 g Brittany butter
  • 1 Free range corn fed Chicken, Jointed into 6 Pieces (Wings, legs and breast, keep the bone and skin on the breasts)
  • 200 ml Premium dry Suffolk cider
  • 250 ml Single jersey cream
  • S & P to taste
  • 2 Tbsp. Finley chopped flat leaf parsley
For the Potato Duchess 
  • 500 g Chopin variety potatoes, peeled and chopped into large chunks
  • 50 g Brittany butter
  •  Salt, pepper and nutmeg to taste
  • 1 egg
  • 2 egg yolks
  • 25 g Melted butter

Tips and Tricks: You can swap the dry Suffolk cider with another favourite dry cider. Make sure your chicken is at room temperature before beginning cooking 



  1. Season a jointed  corn fed chicken generously with salt and pepper on all sides  (Wings, legs and breast).
  2. Melt 40 g Brittany butter in a flame proof casserole or saute pan over a very low heat, cook the chicken pieces gently until firm but not coloured (Adding the legs first, then the wings and the breast). Approx. 5 minutes.
  3. Turn the pieces skin side down, cover and cook over a very low heat for Approx. 35 minutes or until tender.
  4. In the meantime boil the potatoes in well salted water until tender (Approx. 20 minutes).
  5. Drain and place the potatoes back over a medium heat for a couple of minutes to remove access moisture, press through a sieve.
  6. Put the puree into a saucepan and heat while stirring with a wooden spoon to dry (Approx. 5 minutes).
  7. Stir in 50 g Brittany butter and add Salt and pepper to taste. Mix in 1 egg and 2 egg yolks.
  8. While still warm, pipe the mixture onto baking parchment to the size and shape desired.
  9. Remove the chicken once cooked, place onto a warmed dish and cover with foil.
  10. Brush the piped potato mixture with beaten egg and place into a preheated oven at 200 °C, Gas mark 6,  400°F to brown (Approx. 7 minutes)
  11. While the potatoes are browning deglaze the pan used to cook the chicken with 200 ml dry cider and reduce until all the liquid has evaporated.
  12. Stir in 250 ml cream and reduce slightly over  a low heat to make the sauce very smooth, add salt and pepper to taste.
  13. Place the chicken onto the serving dish, pour over the sauce and sprinkle with 2 Tbsp. Chopped parsley.
  14. Serve with the duchess potatoes and a glass of white wine.

Tips and Tricks:  The consistency of the cream sauce has to be thick enough to just about run off the chicken, creating a nice thick layer for you to eat. 

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