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Trinity College Chicken
Algemeen
Bereidingstijd: 30-60 minuten
Maaltijdgang: Hoofdgerecht /
Soort keuken: Internationale keuken
Techniek:
Aantal personen: 4 personen
Ingredienten:
4 boneless Chicken breasts (125g to 150g each)
For The Sauce:
1 litre Chicken stock 1/2 glass White Wine
1 finely chopped Onion lOOg Butter
lOOg well-washed sliced wild Irish Mushrooms 100g Flour
1 Table spoon freshly chopped Tarragon Chopped Parsley
Voorbereiding:
Bereidingswijze:
Place the Chicken breasts in a saucepan, filled with enough water to cover. Add some parsley stalks, peppercorns, 2 Bay- leafs and 3-4 drops lemon juice.
Poach for about 15-20 min until tender. Remove from saucepan and keep warm.
To Make Sauce:
(best made before service)
Melt the butter in a saucepan, add the flour and mix in.
Cook out to a sandy texture over gentle heat without colour.
Allow the roux to cool. Then, gradually add the boiling stock.
Bring to the boil, stirring constantly. Allow to simmer for 1 hour.
Pass through a fine strainer.
In another saucepan - fry off the onion and mushrooms in a little butter until transparent. Add Tarragon and White Wine.
Pour veloute (sauce) over onion and mushrooms etc. and allow to heat but don′t boil, stirring constantly.
When hot pour over chicken - sprinkle with parsley and serve.
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