Poulet au boudin

Sounds like an odd mixture - chicken and black pudding - but I thought I'd give it a go as I have quite a bit of black pudding still left. In actual fact it is delicious. As there is only me, I took a chicken breast, stuffed it with black pudding and gently fried it in butter with onions, five minutes before it was ready I added some more black pudding and creme-fraiche to the pan to make a sauce. Served with potatoes and carrots and some red wine (of course) a great main course!