500g boneless, skinless chicken thighs

250g boneless skinless chicken breast

200ml white wine

2 diced onions

3 leeks

3 stick celery

2 bay

Sprig tarragon

1.5 ltr chicken stock

200ml double cream


150g cornflour, seasoned with salt and pepper (lots)


Stuffing – 250g very finely diced onion

40g butter

Clove crushed garlic

15g sage leaves, shredded

400g brown bread crumbs (fine)

2 eggs

1 egg yolk



  1. Gently fry the thighs for 5mins to seal but nit really colour. Remove
  2. Now gently fry the onion, celery, leek for 5mins
  3. Add the chicken (inc breast) back in and add the wine. Reduce by half
  4. Add everything except the cream. Bring to the boil. Simmer for 30mins
  5. Take out the breast. Shred it, then toss in the seasoned flour and deep fry for 4mins to make it crispy
  6. Take out the bayBlend the soup in batches til really smooth and add the cream
  7. Stuffing- gently fry the onion and garlic in butter for 5mins. Cool
  8. Simply mix really well with everything else. Season well
  9. Roll into balls about 25-30mm balls. Bake at 180c for 10-15mins
  10. Put a few balls in the bottom of a nice deep soup bowl, spoon on the soup. Top with the fried chicken strips


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