White Chicken Blanquette - James Martin Chef

Ingredients

• 1 x 2kg corn fed chicken, portioned into 8
• 100ml Alsace white wine
• 300ml chicken stock
• 1 stick celery, sliced
• 1 leek, sliced
• few sprigs of thyme
• 2 bay leaves
• few sprigs of tarragon
• 200g bacon lardons
• Salt and pepper
• 4 egg yolks
• 200ml double cream
• 25g butter
• 2 onions, peeled and sliced
• 200g basmati rice
• 400ml water
• 1 bay leaf
• Pop the chicken pieces into a large non-stick pan, cover in wine and stock, then add the celery, leek, thyme, bay leaves, half the tarragon and lardons. Bring to the boil, then simmer for 1 hr.
• Put the chicken into the sauce with the vegetables, season, then sprinkle over the rest of the tarragon.
• Remove the cartouche and serve the chicken with the rice.