Ingredients
For the tarragon mousse- 150 g chicken breasts
- 150 g cream
- large pinch finely chopped tarragon
- 4 x 200 g chicken breasts
- knob butter
- 25 g shallots, sliced
- 2 cloves garlic, sliced
- 195 g cold unsalted butter, cubed
- 5 sprigs thyme
- 1 bay leaf
- 100 ml dry white wine
- 500 ml chicken stock
- 50 g cream
- 2 large leeks, finely chopped
- 100 g cream
- 1 cloves garlic, crushed to a paste
- 200 g mixed wild mushrooms
- knob butter
- 12 tips of asparagus
- 100 g broad beans, cooked like the asparagus
Description
Michael Caines Serves Locally Reared ‘Ark’ Chicken In A Light White Wine Sauce For A Real Taste Of Devon
UK TV
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