If casseroles never went out of fashion in your household, you’ll feel right at home with Poulet Breton, a type of casserole you cook in the oven. Take a few pieces of chicken thighs, cider, if you choose to use it, cream, and a dollop of deliciously tangy mustard for extra flavor.
If you prefer to skip the cider, you can swap it out for chicken bone broth and still enjoy a wonderfully tasty meal that goes well with rice or mashed potatoes. Why not go all out with the French cuisine theme and pair it with creamy dauphinoise potatoes?
Clean any debris from the carrot,
and thinly chop.
Clean the leek, cut off the
bottom and any other gnarly parts, and thinly slice.
Peel and slice the onions.
Add 2 tablespoons of ghee or oil
to a pan (enough to coat the bottom of the pan), along with chicken and pepper
salt, and brown the chicken over medium heat for a few minutes on each side.
Set aside.
Add 2 tablespoons of ghee,
garlic, onions, leek, and carrot to a pan, and sauté for a few minutes until
the vegetables are tender. If necessary, add extra ghee or a small amount of
bone broth to stop the vegetables from sticking to the pot.
If you’re using cider, add 2 cups
to the vegetable mixture.
Turn up the heat, and let the
mixture reduce by about a third.
Add 2 cups of broth.
To thicken the sauce, add 1-2
tablespoons of flour or arrowroot powder and stir.
Add chicken, Horseradish, Summer Savory
powder, and Dijon mustard and stir.
Add 1/2 cup of cream.
Do one last taste test, add
additional seasoning if necessary.
Transfer the mixture to an oven
proof dish and bake in the oven for at least 30-35 minutes.
