Rundvelt’s Poached Breast of Chicken Blanquette with a Tarragon Chicken Veloute
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Quantity Measure Ingredients
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2 Pieces Chicken Breast, Boneless
30 Grams Shallots, Brunoise (chopped very fine)
60 Grams Butter (Whole, Unsalted)
20 Grams Flour
250 mL Chicken Stock
100 mL White Wine
100 mL 35% Cream
5 Sprigs Tarragon, fresh, chopped
1 Spice Bag Containing: Parsley Stalks, Tarragon, Thyme
Bay Leaf, White Peppercorn (use cheese cloth)
Method:
1. Melt 30 g of butter in saute pan, sweat shallots
2. Season chicken breasts with salt and pepper and place skin side up.
3. Add stock, white wine and spice bag.
4. Cover with lid to help with poaching.
5. Bring liquid to a boil then reduce the temperature.
6. Make a blonde roux with 20g of butter and 20g flour. Allow to cool.
7. When breasts are done, remove from liquid.
8. Strain liquid and add slowly to roux to make a chicken veloute.
9. Add cream and freshly chopped tarragon
10. Return chicken to sause to reheat for serving.
NOTE:
1. Very Important not to over poach the chicken.
Making a Roux:
It's quite easy, melt the butter and add the flour. Roux is always
one part butter to one part flour by weight. Add the flour slowly, and
stir it until it is a deeper yellow and smells kinda nutty.
It may seem like a lot of work, but it really isn't. I can prepare this
dish in just over half an hour. :D
======== ======= ===========
Quantity Measure Ingredients
======== ======= ===========
2 Pieces Chicken Breast, Boneless
30 Grams Shallots, Brunoise (chopped very fine)
60 Grams Butter (Whole, Unsalted)
20 Grams Flour
250 mL Chicken Stock
100 mL White Wine
100 mL 35% Cream
5 Sprigs Tarragon, fresh, chopped
1 Spice Bag Containing: Parsley Stalks, Tarragon, Thyme
Bay Leaf, White Peppercorn (use cheese cloth)
Method:
1. Melt 30 g of butter in saute pan, sweat shallots
2. Season chicken breasts with salt and pepper and place skin side up.
3. Add stock, white wine and spice bag.
4. Cover with lid to help with poaching.
5. Bring liquid to a boil then reduce the temperature.
6. Make a blonde roux with 20g of butter and 20g flour. Allow to cool.
7. When breasts are done, remove from liquid.
8. Strain liquid and add slowly to roux to make a chicken veloute.
9. Add cream and freshly chopped tarragon
10. Return chicken to sause to reheat for serving.
NOTE:
1. Very Important not to over poach the chicken.
Making a Roux:
It's quite easy, melt the butter and add the flour. Roux is always
one part butter to one part flour by weight. Add the flour slowly, and
stir it until it is a deeper yellow and smells kinda nutty.
It may seem like a lot of work, but it really isn't. I can prepare this
dish in just over half an hour. :D