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Ingredients
Method
- 8 chicken thighs, bone in and skin removed
- 30g butter
- 2 leeks, sliced into rounds
- 2 carrots, cut into batons
- 2 celery sticks, sliced
- 1 large potato, diced
- 1 litre chicken stock
- 2 bay leaves
- 3 egg yolks
- 150ml double cream
- Handful flat-leaf parsley, chopped
- Sea salt and white pepper
- Melt the butter in a large pot and soften the leeks, carrots and celery over medium heat for 8 minutes. Add the chicken, potato, stock and bay leaves, bring to a gentle simmer and cook for 30 minutes, until the chicken is tender.
- Lift out the chicken and pull the meat from the bones in large pieces. Return it to the pot and take the pot off the heat.
- Whisk the egg yolks with the cream, then temper the mixture with a ladle of hot broth before stirring it back into the pot. Warm it gently without boiling, until the broth thickens slightly and turns silky. Season with salt and white pepper, scatter with parsley, and serve in wide bowls with bread.
1 hr
4 serving
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