Chicken Veloute


PREP TIME 10 minutes
COOK TIME 15-20 minutes


10 chicken wings/drumsticks
1 tbsp Pukara olive oil
1 leek, chopped
2 celery, chopped
4 sprigs thyme, chopped
¾ cup sherry
50g Ashgrove butter
1 litre chicken stock
250g crème fraiche
4 sprigs parsley
½ lemon, juice
1 pinch Tasman sea salt
2 sprigs chervil


Step 1
Add chicken into a hot oiled pan and leave to cook for approx 2 minutes.

Step 2
After approx 2 minutes add leek, celery and thyme and mix together well.

Step 3
Once mixed together, add sherry into pan before adding a flame to create the flambé technique.

Step 4
Add butter, stock, crème fraiche, parsley, lemon juice and salt before leaving to simmer for approx 10 minutes.

Step 5
After approx 10 minutes, strain chicken and serve in a bowl with a drizzle of the remaining juices from pan and a few sprigs of chervil on top.