Ingredients

  • 1 x 2k corn fed chicken, portioned into 8
  • 1 stick celery, sliced
  • 1 onion, peeled and sliced
  • 1 leek sliced
  • few sprigs of thyme
  • 2 bay leaves
  • 100ml Alsace white wine
  • 300ml chicken stock
  • Few sprigs of tarragon
  • 200g bacon lardons fried
  • 200g baby onions blanched
  • Salt and pepper
Emulsion:
  • 4 egg yolks
  • 200ml double cream
To serve:
  • Heart shaped fried bread
  • 2 tbs chopped parsley

Method

Pop the chicken pieces into a large non stick pan cover in wine and stock and add the celery, onion, leek, thyme, bay, 1/2 the tarragon, baby onions and crisp lardons. Bring to the boil then simmer for 1 hour.

Put the chicken onto a warm plate, strain the vegetables keeping all the cooking liquor.

In the pan bring the liquor to the boil then reduce by half. Then whisk the egg yolks and cream into the liquid and gently warm through, whisking until thickened.

Put the chicken into the sauce, season, then sprinkle over the rest of the tarragon. Dip the bread into the sauce then the parsley and dot around.

 

Ingredients

  • 1 x 2k corn fed chicken, portioned into 8
  • 1 stick celery, sliced
  • 1 onion, peeled and sliced
  • 1 leek sliced
  • few sprigs of thyme
  • 2 bay leaves
  • 100ml Alsace white wine
  • 300ml chicken stock
  • Few sprigs of tarragon
  • 200g bacon lardons fried
  • 200g baby onions blanched
  • Salt and pepper
Emulsion:
  • 4 egg yolks
  • 200ml double cream
To serve:
  • Heart shaped fried bread
  • 2 tbs chopped parsley

Method

Pop the chicken pieces into a large non stick pan cover in wine and stock and add the celery, onion, leek, thyme, bay, 1/2 the tarragon, baby onions and crisp lardons. Bring to the boil then simmer for 1 hour.

Put the chicken onto a warm plate, strain the vegetables keeping all the cooking liquor.

In the pan bring the liquor to the boil then reduce by half. Then whisk the egg yolks and cream into the liquid and gently warm through, whisking until thickened.

Put the chicken into the sauce, season, then sprinkle over the rest of the tarragon. Dip the bread into the sauce then the parsley and dot around.