Poached chicken and coronation sauce
- September 2008
- 1 (about 1.8kg) free-range chicken
- 30g butter
- 1 tbsp olive oil
- 6 banana or regular shallots,
- finely diced
- 3 tsp mild curry powder
- 250ml dry white wine (a dry Riesling is perfect for this dish)
- 1 tbsp tomato purée
- ½ cinnamon stick
- 1 bay leaf
- 1 litre chicken stock
- 2 large free-range egg yolks
- Juice of ½ lemon
- 200ml cold-pressed rapeseed oil or another mild vegetable oil
- Fresh coriander leaves, to garnish (optional)
- Joint the chicken. The ideal way is to cut it into 8 pieces, so that everyone gets half a leg and half a breast each. You can ask your butcher to do this for you. Season the chicken pieces generously with the salt and freshly ground black pepper.
- Heat the butter and oil in a casserole over a high heat. Add the chicken, in batches, and gently brown all over – this will take a good 10 minutes. Remove the chicken. Now fry the shallots in the same butter with the curry powder. As soon as the shallots start to soften, add the wine and let it simmer until it totally evaporates. Remove 3 tablespoons of the shallot mix and set aside.
- Now add the purée, cinnamon and bay leaf to the casserole. Return the chicken and just cover with the chicken stock. Bring the stock to a simmer, cover with a lid and poach the chicken for about 40 minutes, until tender and cooked through.
- Meanwhile, make the coronation sauce. Pop the egg yolks, the reserved shallot mix and lemon juice into a food processor. Now start the processor and follow the mayonnaise method (see separate recipe) until you have a thick glossy and slightly curried sauce.
- Ladle the warm chicken into bowls, with plenty of the cooking liquor and a dollop of the coronation sauce. Garnish with the coriander leaves, if you wish.
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