Chicken Veloute
$0.00
Ingredients
10 chicken wings/drumsticks
1 Tbsp Pukara Estate Premium EVOO
1 leek, chopped
2 celery, chopped
4 sprigs thyme, chopped
¾ cup sherry
50g butter
1 ltr chicken stock
250g creme fraiche
4 sprigs parsley
½ lemon, juice
Pukara Estate Salt
2 sprigs chervil
Method
Add chicken into a hot oiled pan and leave to cook for approx 2 minutes
After approx 2 minutes add leek, celery and thyme and mix together well.
Once mixed together, add sherry into pan before adding a flame to create the flambe technique.
Add butter, stock, creme fraiche, parsley, lemon juice and salt before leaving to simmer for approx 10 minutes.
After approx 10 minutes, strain chicken and serve in a bowl with a drizzle of leftover juice from pan and a few sprigs of chervil on top.