Poached Cornfed Chicken with Spring Vegetables
| Ingredients
4 chicken breasts
200mls brown poultry stock
knob of butter
16 heads asparagus, baby leeks or spring onions, wild garlic or young spinach
Morelle mushrooms, alternatives are oyster and St George mushrooms
Jersey Royal Potatoes
Seasoning
(Serves Four)
Method
Season the chicken breast and wrap tight in cling film to give a uniform shape, poach these is chicken stock slowly for about 15minutes.
For the sauce, reduce brown poultry stock by ¾, add cream and wild mushrooms. Whisk in a knob of butter. Season as required. Place chicken on arranged spring vegetables and new potatoes. Cover with Wild Mushroom Sauce.
Enjoy!
Paul Webbe
Webbe's at the Fish Café
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