by Sheila Connolly
Have you ever come across a dish in a restaurant that you couldn’t forget? And the place doesn’t sell cookbooks and it isn’t online and the chef doesn’t walk to talk to you? I found one of those recipes at a restaurant in the small town of St. David’s in Wales.
St. David’s is notable because it is the smallest city in Britain. Located on the western tip of south Wales, just across the sea from Ireland, it has a population of only 1,800, but it does have a spectacular medieval cathedral, which is what gives it claim to the title “city.”
My husband, daughter and I traveled there more than a decade ago, and during our stay we ate at the Cartref Restaurant (and, yes, actually took a picture of it—if you’re ever there, it’s on the corner of Goat Street and Nun Street). I was blown away by the chicken dish I had for dinner and have been trying to recreate it ever since. “Cartref” is the Welsh word for “home;” “chicken” is “cym iâr” which comes out sounding like “coom-yar.” So here’s my take on Cartref Cym Iâr, or home-style chicken.
BTW, the leek is one of the symbols of Wales (along with the dragon). 
2 large leeks
3 slices thick bacon
4 chicken breasts (bone in or boned)
One cup crumbled blue cheese (your choice—I used a mix of French Roquefort and Salemville Amish Blue)
1 cup heavy cream
Salt and pepper to taste
Season the chicken breasts with salt and pepper.
Slice the white part of the leeks thinly and wash to remove any sand. Let drain.
Chop the bacon into small pieces and simmer in water for five to ten minutes (this reduces the saltiness). Drain on a paper towel. In a large pan, sauté the bacon until it renders most of its fat (but not until it is crisp). Remove from the pan and set aside.
Sauté the chicken breasts in the bacon fat until lightly browned (you don’t need to cook them through). Remove from the pan. Sauté the sliced leeks until they are limp.
Return the bacon pieces to the pan, and add the heavy cream and the crumbled cheese. Stir until the cheese is dissolved. Return the chicken breasts to the pan, along with any cooking juices. Baste the chicken pieces with the sauce, then cover and simmer until the breasts are done (low heat, please!). This will vary depending on how thick the chicken pieces are, but probably no more than 10-15 minutes.
To serve, place the chicken breasts on plate, stir the sauce in the pan, then pour the sauce over the chicken. I like to serve this with boiled potatoes (yes, some of the ones in the picture are pink--but I grew them myself!), although you could use rice.
St. David’s is notable because it is the smallest city in Britain. Located on the western tip of south Wales, just across the sea from Ireland, it has a population of only 1,800, but it does have a spectacular medieval cathedral, which is what gives it claim to the title “city.”
My husband, daughter and I traveled there more than a decade ago, and during our stay we ate at the Cartref Restaurant (and, yes, actually took a picture of it—if you’re ever there, it’s on the corner of Goat Street and Nun Street). I was blown away by the chicken dish I had for dinner and have been trying to recreate it ever since. “Cartref” is the Welsh word for “home;” “chicken” is “cym iâr” which comes out sounding like “coom-yar.” So here’s my take on Cartref Cym Iâr, or home-style chicken.
BTW, the leek is one of the symbols of Wales (along with the dragon). 
2 large leeks
3 slices thick bacon
4 chicken breasts (bone in or boned)
One cup crumbled blue cheese (your choice—I used a mix of French Roquefort and Salemville Amish Blue)
1 cup heavy cream
Salt and pepper to taste
Season the chicken breasts with salt and pepper.
Slice the white part of the leeks thinly and wash to remove any sand. Let drain.
Chop the bacon into small pieces and simmer in water for five to ten minutes (this reduces the saltiness). Drain on a paper towel. In a large pan, sauté the bacon until it renders most of its fat (but not until it is crisp). Remove from the pan and set aside.Sauté the chicken breasts in the bacon fat until lightly browned (you don’t need to cook them through). Remove from the pan. Sauté the sliced leeks until they are limp.
Return the bacon pieces to the pan, and add the heavy cream and the crumbled cheese. Stir until the cheese is dissolved. Return the chicken breasts to the pan, along with any cooking juices. Baste the chicken pieces with the sauce, then cover and simmer until the breasts are done (low heat, please!). This will vary depending on how thick the chicken pieces are, but probably no more than 10-15 minutes.
To serve, place the chicken breasts on plate, stir the sauce in the pan, then pour the sauce over the chicken. I like to serve this with boiled potatoes (yes, some of the ones in the picture are pink--but I grew them myself!), although you could use rice.
Serves four.
