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