Wednesday, May 30, 2012

Cooking With Betty Anonymous

I just got back from running errands and found this lovely email in my inbox:
Dear Betty Debbie,

When we did Victory for Victoria I found a recipe for Chicken Savoyarde that looked simple and tasty to me. I sent an e-mail to UKTV to find out if it was ok for me 'to copy and "print" it as a post' for our blog. This is their reply:

Thank you for your email.

Please accept our apologies for the delay in getting back to you - we had to check this with our web team.

We think you will be pleased to know that they said it was fine for you to link to the recipe, as long as you credit and place a link back to the recipe on the words 'chicken recipe', for example, "This 'chicken recipe' came from'

Kind regards

The UKTV Team

Needless to say I was extremely pleased. So, could you please post the recipe for me? Pretty please?
Thank you.

Betty Anonymous

Victory for Victoria
They had leisurely drinks in the bar of the peaceful old pub and dined off Chicken Savoyarde, followed by chocolate roulade washed down with white burgundy ...

Chicken Savoyarde

This 'chicken savoyarde recipe' came from

By: Tamasin Day-Lewis From: Tamasin Day Lewis

Prep time:      50 min
Cook time:     1 hr 40 min
Serves:                       6
From Tamasin Day-Lewis, a comforting dish of chicken in a mustard and tarragon sauce, topped with breadcrumbs and Parmesan


For the sauce:
  • 60 g butter
  • 50 g plain flour
  • 400 ml chicken, hot stock from the poached
  • 300 ml dry white wine
  • 225 ml double cream
  • 100 g gruy√®re cheese, grated
  • 1 tbsp Dijon mustard
  • 50 g tarragon, chopped
  • butter, for greasing
  • black pepper
To serve:
  • buttered new potatoes
  • green salad


1. Put the chicken in a stockpot or large saucepan and cover with water. Stud one of the onions with the cloves and add to the pot along with the remaining vegetables, the herbs and salt to taste.

2. Bring slowly to the boil, skimming off any scum that comes to the surface. Reduce the heat to the merest simmer and poach very gently for about 1 1/2 hours. Once cooked, lift out the bird and allow to cool.

3. Strain the stock through a muslin-lined fine sieve and discard all solids. Leave to settle, then blot off any surface fat using several sheets of paper towel.

4. Strip the meat from the chicken carcass, discarding the skin and removing all sinews from the drumsticks.

5. Cut the meat into large bite-sized pieces.

6. To make the sauce, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 3 minutes without browning.

7. Gradually stir in the hot chicken stock, the white wine and cream. Keep stirring until thickened.

8. Stir in the cheese, mustard, tarragon. Check the seasoning then simmer, stirring occasionally, for about 20 minutes until smooth and thickened.

9. Meanwhile, preheat the oven to 230°C/gas 8. Butter a gratin dish.

10. Put the chicken pieces in the gratin dish and pour over the sauce. Sprinkle with the breadcrumbs and Parmesan. Bake for 20-25 minutes until golden brown and bubbling around the edges.

11. Serve with buttered new potatoes and a crisp green salad.