Breton Chicken

Breton Chicken

8 chicken thighs, skin on bones removed ( see below for chicken stock recipe)

1 tablespoon oil

25g butter

1large leek, split, washed and chopped

200ml dry local cider

1 bay leaf

200ml chicken stock

75ml double cream

2 teaspoons Dijon mustard

Handful chopped parsley

Heat the oil in a large frying pan. Season the chicken with salt and add skin side down in the pan and cook until the skin is crisp and golden. Flip over and cook for a couple of minutes on the other side. Remove from pan and set aside. Add the butter to the pan and add the leeks. Season with salt and pepper and cook for 5 minutes. Add the cider and bay leaf. Boil to reduce by half. Add the stock and boil for 5 minutes. Return the chicken thighs to the pan and simmer for 10 minutes. Add the cream, mustard and parsley and mix well. Cook for another 5 minutes then check seasoning, remove bay leaf and serve.