Top dish from our Bosun - AMAZING!!
Chicken Savoyarde – Serves 6 - 8

Ingredients: The meat
Whole chicken (2 kg), 2 onions, 2 cloves, 2 carrots halved lengthways
3 celery stalks halved, 2 leeks trimmed, 2 fresh bay leaves, 2 thyme sprigs
salt, 50g fresh breadcrumbs, 25g Parmesan cheese grated
The Sauce:
50g butter, 50g plain flour, 400ml hot stock from the poached chicken
300ml dry white wine, 225ml double cream,100g Gruyere cheese grated
1 tbsp Dijon mustard, 15g fresh tarragon chopped, butter for greasing dish
salt and freshly ground black pepper
Method
Cook the chicken
· Put chicken, 1 onion with the cloves and remaining vegetables into a pot, cover with water
· Bring to boil slowly, remove scum, poach for 1 ½ hours
· Strain stock, discard solids and leave to settle and remove fat with paper towels
· Strip meat from carcass and cut into large bite sized pieces.
Making the sauce:
· Melt butter, add flour, stir in stock, white wine and cream and keep stirring until the mixture thickens.
· Stir in cheese, mustard and tarragon
· Season if necessary
· Simmer for 20 minutes
Putting it together
· Butter a gratin dish
· Put chicken pieces in, pour over sauce, sprinkle with breadcrumbs and Parmesan
· Bake for 20-25 minutes till golden brown and bubbling at edges
To serve
Serve with new potatoes and crisp green salad.
Culinary tip: A sauce using stock, as above is known as a Velout'e sauce. A sauce using milk is known as a B'echamel sauce.