fromEd – Rocket & Squash


  • 1 large chicken breast, ideally skin on
  • 1 tbsp cooking oil
  • 8 small round shallots, skinned & halved
  • 2 cloves garlic, skin on but flattened
  • A few sprigs of thyme
  • 20g salted butter
  • 125ml full fat creme fraiche
  • 40g 1912 Artisan Stilton (plus a little extra), crumbled
  • Flaky sea salt
  • Eat with oven fries & sautéed greens (spinach, chard, kale, cavolo nero).


I love a sauce made quickly in the pan in which you’ve been cooking your centrepiece. This is one of those. It scores extremely highly on the effort: reward scale.

That’s largely thanks to the cheese. I’ve used 1912 Artisan Stilton®, a layered, tangy & ultimately really flavourful example of this PDO cheese, which has been produced by a farmer-owned cooperative in Leicestershire for over 100 years.

You could make this sauce having just cooked a beef steak, pork chop or some meaty mushrooms. But I reckon it’s a (perhaps surprisingly) GREAT match for chicken too, which cooked in this way can be both golden-topped & juicy. Give it a go!

Ed – @rocketandsquash


1. Set a small heavy-bottomed pan/skillet over a medium-high heat. Add the oil, shallots & a pinch of salt & fry for 3 minutes so the shallots begin to colour.

2. Push shallots to one side & lay the chicken breast skin side down. Add the butter so it foams around the chicken & shallots. Fry for another 4-5 minutes so the skin colours nicely. (For thighs, cook skin side down for 8 minutes). Flip the chicken, cook for 2 minutes more before adding around 100-150ml of water — halfway up the chicken — & let that simmer & steam for 10-15 minutes, depending on the size of the breast, until the meat is springy-firm to touch.

3. If you prefer, you could also slide the chicken into the oven for 5-10 minutes with the chips.

4. Transfer the cooked chicken to a warm plate to rest for 4 minutes while you make the sauce.

5. Ensure there’s at least a ladle full of liquid in the pan. Increase the hob temp. Add the creme fraiche & stir-in. Crumble-in the Stilton, stir & reduce until coats the back of a spoon.

6. Slice the chicken, season, then divide between two plates. Spoon the shallots & sauce near the meat, add fries, sautéed greens. Enjoy!

© 1912 Artisan Stilton 2024

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