Instructions: Drop the garlic cloves into a small deep pan of boiling water.

Blanch them for 4 minutes by which time they will be paler in colour and have softened a little.

Scoop them out with a draining spoon and remove the cloves from their skins.

They should pop out satisfyingly when squeezed between your fingers.

Heat the oil in a shallow pan and melt the butter in it.

When they start to sizzle lightly fry the chicken breasts skin side down first until golden on both sides a matter of 23 minutes.

Turn down the heat as low as it will go add the garlic and a bay leaf if there is one around and cover the pan with a lid.

Cook gently until the chicken is cooked right through and the cloves are very soft about 15-20 minutes.

The butter and oil should be a rich golden colour; do not let them brown.

Lift out the chicken and set aside.

Turn up the heat pour in the cider and bring to the boil.

Mash the garlic into the bubbling cider with a wooden spatula scraping the tasty crusty bits that have caught on the pan into the liquid.

When the cider has almost evapourated and you have a sweetsmelling golden slush pour in most of the cream add a little salt and pepper from the mill then taste adding more cream if you wish.

Return the chicken to the pan.

Let the sauce bubble for 23 minutes and then serve.

Serve with French beans properly cooked not just dunked into boiling water or continue the pale and interesting theme with bitter chicory split lengthways buttered and grilled until tender.

Serves 2

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