Chicken Velouté

Ingredients

10 chicken wings or drumsticks

1 Tbsp Pukara Estate Premium EVOO

1 leek, chopped

2 celery stalks, chopped

4 sprigs thyme, chopped

¾ cup sherry

50g butter

1 liter chicken stock

250g crème fraîche

4 sprigs parsley

½ lemon, juiced

Pukara Estate Salt (of your choice)

2 sprigs chervil

Method

Add chicken into a hot oiled pan and cook for approximately 2 minutes.

After 2 minutes, add leek, celery, and thyme, mixing well.

Once mixed, pour sherry into the pan and carefully ignite to create the flambé effect.

Add butter, stock, crème fraîche, parsley, lemon juice, and salt, then leave to simmer for approximately 10 minutes.

After 10 minutes, strain the chicken and serve in a bowl with a drizzle of the leftover pan juices and a few sprigs of chervil on top.