Chicken velouté

Chicken velouté

By
From
French Lessons
Makes
500 ml
Prep
20 mins
Cooking time
40 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
30g butter
4 shallots, finely sliced
8 button mushrooms, finely sliced
1 garlic clove, finely sliced
2 sprigs thyme
500g chicken wings, cut into small pieces
80ml white wine
300ml White chicken stock
500ml cream
salt
few drops lemon juice
pepper

Method

  1. Heat the butter in a heavy-based saucepan until it foams. Add the vegetables and thyme and stir well. Sweat for 5 minutes until the onion is translucent. Add the chicken wings and sweat for a further 3 minutes. Pour on the white wine and simmer vigorously until it has almost reduced, then add the chicken stock and simmer until reduced by a third.
  2. Add the cream to the pan and simmer for 10 minutes. Taste and season to your liking then add the lemon juice. Strain through a fine sieve and serve straight away. Otherwise, transfer to a container with a tight-fitting lid and refrigerate. The sauce will keep in a sealed container in the refrigerator for 3 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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