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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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Breton Chicken
A classic combination of fresh chicken, bacon lardons & leeks in a fresh chive mornay sauce.
Whenever I eat fantastic food, it strikes me that it is the little things that make the difference. That's why I insist my chefs finish this dish by hand, selecting each & every chive.
Preparation time: A delight in just 10 minutes!
Servings: Serves 2
Cuisine Type: Everyday
Cooking Instructions:
1. Heat 1 tablespoon of oil in a medium sized frying pan.
2. Add chicken & vegetables & cook over a moderate heat for 8-10 mins, stirring occasionally.
3. Gently shake sachet of sauce & add contents to the pan. Bring to the boil then simmer for 1-2 mins.
Check food is piping hot throughout. These instructions are a guide: all appliances vary. Please don’t reheat once cooked!
Ingredients:
Fresh chicken breast (39%)
Single cream (16%)
Bacon lardons (11%)
Water
Cheddar cheese (9%)
Fresh leeks (8%)
Dijon mustard
Fresh parsley
Sunflower oil
Lemon juice
Fresh chives
Garlic purée
Black pepper
Bacon lardons contain: pork, salt, preservatives: sodium nitrite, ascorbic acid.
Dijon mustard contains: mustard seeds, water, spirit vinegar, salt.
Does this recipe contain?
dairy: yes
soya: no
mustard: yes
fish: no
gluten: no
sesame: no
celery: no
eggs: no
nuts: no
shellfish: no
Chef's Tip
Breton Chicken Pastry Cases, Green Beans & New Potatoes (serves 2)
375g pack of ready rolled puff pastry
1 tbsp milk
350g baby new potatoes
150g fine green beans
25g butter
1. Preheat the oven to 220°C / Gas 7 / Fan Oven 200°C. Unroll pastry & trim edges. Cut out two 15cm x 10cm rectangles with a sharp knife. Place on a baking sheet (freeze remaining pastry for another time). Cut a 1.5cm border around each rectangle, making sure not to cut all the way through. Brush border with milk.
2. Bake for 15 minutes until well risen & golden brown. Meanwhile cook Bigham’s Breton Chicken & sauce according to directions on the pack.
3. Remove pastry cases from oven & push down centres. Place on warmed plates & fill with chicken mixture. Serve with boiled new potatoes & green beans tossed with a little butter.
Glazed Carrots with Sugarsnap Peas (serves 2)
3 medium carrots, peeled
100g sugar snap peas, trimmed
25g butter
1 tbsp clear honey
1 tbsp freshly chopped parsley
150g easy cook long grain rice
1. Cut the carrots into batons & cook in boiling water for 6-7 minutes, until tender.
2. Add the sugarsnap peas for the last 3 minutes of cooking time. Drain well then return to the pan with butter, honey & 1 tbsp chopped parsley.
3. Season well with salt & freshly ground black pepper. Toss together until butter melts. Serve with freshly boiled rice & Bigham's Breton chicken.
Brittany is famous for Chouchen, a cider-like drink made with honey & sea water.
