Chicken fricassee
Ingredients Method 1.Heat 45g butter in a large heavy-based saucepan. Cook shallots and carrots over low heat while stirring occasionally for about 5 minutes
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Ingredients
- 65 grams butter
- 8 (200g) shallots, peeled
- 20 (400g) baby carrots, halved
- 1 kilogram chicken thigh fillets, cut into thirds
- 2 tablespoons plain flour
- 1/2 cup (125ml) dry white wine
- 1 1/2 cup (375g) chicken stock
- 2 tablespoons dijon mustard
- 2 (1kg) kumara, coarsely chopped
- 3/4 cup (185ml) pouring cream
- 2 egg yolks
- 1 tablespoon lemon juice
- 2 tablespoons coarsely chopped fresh tarragon
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