How
many it serves: 4
Preparation time:30 Mins
Category : Stews Casseroles
Type: Chicken
Ingredients
- 4 chicken breasts
- 2 onions, 1 roughly chopped, 1 thinly sliced
- 1 carrot, roughly chopped
- 1 stick celery, roughly chopped
- 6 peppercorns
- 1 bay leaf
- water, to cover
- 55g/2oz butter
- 30g/1oz plain flour
- salt and freshly ground black pepper
- 1 x 220g/7ľoz can water chestnuts, drained
- 1 small head broccoli, cut into florets and blanched
- 1 free-range egg yolk, lightly beaten
- 2-3 tbsp double cream
- squeeze lemon juice
- 1 tbsp chopped fresh parsley, to serve
Recipe Steps
- Place the chicken breasts, the roughly chopped onion, the carrot, celery, peppercorns and bay leaf into a large pan and add enough water to cover the ingredients.
- Bring slowly to the boil, then reduce the heat and simmer for about 30 minutes, or until the chicken is completely cooked through.
- Remove the chicken from the pan and set aside in a warm place. Reserve 450ml/16fl oz of the cooking liquid and set aside.
- Heat half of the butter in a large pan and add the flour. Stir over a low heat until the mixture forms a smooth paste which leaves the sides and base of the pan cleanly. Gradually add the reserved cooking liquid to make a sauce. Season, to taste, with salt and freshly ground black pepper
- Add the water chestnuts and broccoli to the sauce.
- In a bowl, mix the egg yolk with the cream and slowly add this mixture to the sauce. Add a squeeze of lemon juice and stir.
- Cut the cooked chicken into bite-sized pieces and stir into the sauce.
- In a separate pan, heat the remaining butter and fry the remaining thinly sliced onion until soft and golden.
- To serve, sprinkle the onion over the casserole and garnish with parsley
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