Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| 2 | KG | Chicken curry cut |
| 0.65 | KG | Onion |
| 0.1 | KG | Leeks |
| 0.13 | KG | Celery |
| 4 | LTS | Chicken Stock |
| 0.2 | KG | Egg Yolk |
| 0.25 | KG | Flour |
| 0.08 | KG | Salt |
| 0.1 | KG | Parsley |
| 0.35 | KG | Butter |
| 0.9 | LTS | Cream |
Method :
- Heat butter in a pan and lightly saute the onions and leeks till it starts to sweat
- Add celery and stir lightly
- Add pieces of chicken with one side facing down so as to sear the meat without browning
- Add 15 ml. of white wine and turn the meat to the other side to complete searing process
- Add stock to immerse 2/3 rd of the meat in the liquid
- Remove from flame and place on not plate for 20 min., keeping covered with a lid
- Take the pan off the hot plate and set aside to cool
- Take out chicken pieces and arrange on serving platter
- Heat blond roux and thicken the liquid and finish it off with cream