Poulet Breton
By Esther Boateng
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?
Poulet Breton
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Ingredients
- 4 garlic cloves, crushed
- 1 carrot, thinly chopped
- 1 leek, thinly sliced (optional)
- 2 medium onions, sliced
-
4 + Tbsp. Dr. Cowan’s Garden A2/A2 Ghee
- 6 chicken thighs
-
Dr. Cowan’s Garden Pepper Salt, to taste
- 1 can of apple cider or approximately 2 cups (optional)
- 2 cups chicken bone broth
-
1-2 Tbsp. Dr. Cowan’s Garden Gluten-Free Flour or arrowroot
powder (optional)
- 1 Tbsp. Dr. Cowan’s Garden Summer Savory Powder
- 1/2 cup cream
- 1 tsp. Dijon mustard
Directions
- Preheat the oven to 350 degrees F.
- Peel and press garlic.
- 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.
- Serve warm.
1 comment
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This looks amazing and will be giving it a go this week with the last of the carrots, leeks I just pulled up from the garden and will be back to let you know how it turned out. One suggestion, it calls for horseradish to be added but not listed in the ingredients list. Thank you
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