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