Saturday, 12 April 2014

More chicken! With tarragon velouté sauce

More chicken thigh goodness.... an all in one tray bake with wedged King Edward potatoes - blanched, tossed in olive oil, a few bay leaves and rosemary sprigs tossed on. The chicken lightly oiled, sprinkled with salt, pepper and ground cardamom. 

Into a good hot oven, and bake for an hour.   I served this with boiled carrots, celery and green beans.

In the last 5 minutes or so, when you have the water from the vegetables handy, make the sauce. Make a loose blonde roux - i.e. slightly more butter than flour (roughly a tablespoon and a half of butter and a tablespoon of flour for two people, more for a family of course) melted in a saucepan and cooked until it is pale straw coloured. Add in hot water from boiling vegetables gradually, about half a pint I guess for two, (don't waste all that veggie goodness.) , whisk and boil furiously until it is a nice sauce consistency. Check the seasoning, and add roughly half a teaspoon of chicken stock powder (less if you put lots of salt in your vegetables, so do check first) and a good shake of dried tarragon or about 2 tablespoons of chopped fresh if you have it handy. At the last, a slug of double cream (or milk if you haven't got any). 

Very tasty.

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