Aligot with Crispy Chicken Thighs
This is our version of aligot, a dish Jordon learnt to make in the Auvergne. Traditionally it uses a cheese called Tome fraîche but the best substitutes available here are a mix of Lancashire and mozzarella.
Aligot with Crispy Chicken Thighs
Serves
4
1 kg
Potato
4
Chicken Thighs
250 g
Lancashire Cheese
100 g
Mozzarella
125 ml
Milk
200 g
Crème Fraîche
1
Garlic Clove
2 tbsp
Flour 
1 tbsp
White Wine Vinegar
300 ml
Chicken Stock

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