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
- Season a jointed corn fed chicken generously with salt and pepper on all sides (Wings, legs and breast).
- 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.
- Turn the pieces skin side down, cover and cook over a very low heat for Approx. 35 minutes or until tender.
- In the meantime boil the potatoes in well salted water until tender (Approx. 20 minutes).
- Drain and place the potatoes back over a medium heat for a couple of minutes to remove access moisture, press through a sieve.
- Put the puree into a saucepan and heat while stirring with a wooden spoon to dry (Approx. 5 minutes).
- Stir in 50 g Brittany butter and add Salt and pepper to taste. Mix in 1 egg and 2 egg yolks.
- While still warm, pipe the mixture onto baking parchment to the size and shape desired.
- Remove the chicken once cooked, place onto a warmed dish and cover with foil.
- 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)
- 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.
- Stir in 250 ml cream and reduce slightly over a low heat to make the sauce very smooth, add salt and pepper to taste.
- Place the chicken onto the serving dish, pour over the sauce and sprinkle with 2 Tbsp. Chopped parsley.
- 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.