How to Cook Well with Rory O'Connell airs on Wednesdays on RTÉ One at 8:00pm.
Ingredients
Serves 4-6
- 4 chicken breasts, free range if possible
For stuffing
- 110g onion, sliced
- 15g butter
- 2 teaspoons finely chopped thyme or tarragon
- French mustard eg. Dijon
- 110g approx. Gruyére cheese
For the sauce
- 225ml chicken stock
- 150ml cream
- 1 tablespoon freshly chopped tarragon or annual marjoram
Roux
- 110g (4ozs/1 stick) butter
- 110g (4ozs/1 cup) flour
Method
- In a casserole, cook the onion in half of the butter until soft and golden. Remove from the heat and season. Keep aside on a spare plate.
- Cut a pocket into the breast meat and spread French mustard into the pocket. Put in the sweated onion, a sprinkling of herbs and a slice of cheese. Seal the breasts and tie with string.
- Rub a little soft butter over the skin of the chicken, put into the casserole skin-side down in a single layer and brown all over on a gentle heat. If the pot burns remove the chicken, wipe out, then return the chicken breasts otherwise the sauce will be spoiled.
- Add any remaining onions and cover with a tight fitting lid and cook at 190ºC/375ºF/Gas Mark 5, for 20 minutes or until the chicken is cooked through.
- Remove the string from the chicken breasts and carve into neat 1cm (1/2 inch) slices and place neatly on a serving dish.
- Degrease the cooking juices and add the chicken stock and bring to the boil, whisk in the cream. Add the chopped herbs and allow to thicken by reducing or by whisking in a little roux. Taste and correct the seasoning.
- Spoon the sauce over the carved chicken. If necessary replace the chicken in a moderate oven to reheat gently through.
Roux
- Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required.
- Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep at least a fortnight in a refrigerator.
