A traditional British dish in the Chicken classification, featuring 17 distinct ingredients. Follow the measured proportions below for authentic results.
Ingredients
0/17 prepped- 450mlChicken Stock
- 3Chicken Breast
- 75gButter
- 2 slicedLeek
- 2 cloves mincedGarlic
- 50gPlain Flour
- 200mlMilk
- 3 tbsWhite Wine
- 150mlDouble Cream
- 150gHam
- spinklingSea Salt
- pinchPepper
- 350gPlain Flour
- 200gButter
- 1Free-range Egg, Beaten
- 1 tblsCold Water
- 1Free-range Egg, Beaten
Preparation Instructions
Read all instructions before beginning prep work.
Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug.
Melt 25g/1oz of the butter in a large heavy-based saucepan over a low heat. Stir in the leeks and fry gently for two minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
Slowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.
Season the mixture, to taste, with salt and freshly ground black pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling ilm to prevent a skin forming. Set aside to cool.
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