8 fat cloves of garlic
2 fl oz olive oil
1 oz butter
2 large chicken breasts, skin on
1 bay leaf
4 fl oz dry cider
3 - 4 fl oz cream
Instructions...
1) Drop the garlic cloves on a pan of boiling water and blanch for 4 minutes. Remove with a draining spoon and pop the cloves out of their skins.
2) Heat the oil in a shallow pan and melt in the butter. When it sizzles fry the chicken breasts, skin side down first, until golden on both sides (2 - 3 mins).
3) Turn heat as low as it will go. Add the garlic and bay leaf and cover the pan. Cook gently until the chicken is cooked right through.
4) Lift out the chicken and set aside. Increase the heat. Pour in the cider and bring to the boil. Mash the garlic into the cider with a wooden spoon, scrapping the pan.
5) When the cider has almost evaporated you have a sweet smelling, golden slush. Pour in most of the cream and season to taste. Return the chicken to the pan and add more cream if desired. Cook for 2 - 3 minutes and serve with french bread.
