| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 4 |
|
150 g chicken breasts with wing bone; skin removed |
| 1 |
l |
Well flavoured chicken stock |
| 1 |
md |
Onion; sliced for mirepoix |
| 1 |
md |
Carrot; cut for mirepoix |
| 1 |
|
Leek; cut for mirepoix |
| 1 |
|
Celery stick; cut for mirepoix |
| 2 |
|
Fresh parsley stalks |
| 5 |
|
White peppercorns |
| 400 |
ml |
Chicken stock |
| 100 |
ml |
Dry white wine |
| 1 |
sm |
Shallot; peeled and finely |
|
|
; diced |
| 30 |
ml |
Finely chopped fresh parsley; (30 to 45) |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
PARSLEY SAUCE
Bring the chicken stock to the boil, add the onion, carrot, leek, celery,
parsley and white peppercorns and allow to simmer for 10 minutes.
In the meantime, season the chicken breasts then place them into the
simmering stock and allow to poach until cooked, approximately 20 minutes.
When cooked, remove the chicken breasts from the stock, Parsley sauce:
Combine in a shallow saucepan and reduce by half by fast boiling. Add the
double cream and simmer gently to reduce the sauce to a coating
consistency. Remove the pan from the heat, strain the sauce through a fine
sieve or muslin and reheat gently.
Add the parsley to the above then liquidize with a stick blender to make a
smooth sauce, sieve if necessary. Season to taste and serve.
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