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1. Gently fry the chicken pieces in the butter,
seasoning with salt & pepper
2. Once golden brown flambée in half the Jenever
3. Add 30cl boiling water & stock cube simmer gently
for 25 mins in a closed pan
4. Meanwhile gently fry the shallots & mushrooms,
set aside once cooked
5. Add the cream and half the tarragon, reduce the
sauce over about ten minutes
6. Add the mushrooms & shallots, and flavour with
the remainder of the jenever
7. Arrange on plates & sprinkle on the remaining
tarragon
Serve with croquette or parisienne potatoes.
Bon Appetite
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