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
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
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
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.