Poulet à la bretonne is a traditional chicken dish originating from Brittany. The dish is usually made with a combination of chicken, leeks, onions, carrots, flour, cider, crème fraîche, Dijon mustard, oil, butter, salt, pepper, parsley, and thyme.

The chicken is cut into pieces, seasoned with salt and pepper, and then browned in oil over low heat. Butter and thyme are added to the pan and the chicken is basted a few times before it's removed from the pan. The leeks, onions, and carrots are sautéed until soft and mixed with flour, cider, mustard, and crème fraîche in order to make the sauce.

The chicken pieces are arranged on top and the dish is baked in the oven until the chicken is fully cooked. The dish is garnished with parsley and served hot, often with roasted potatoes on the side.