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How to make  Corn Fed Chicken Breast with Mushroom & Tarragon Velouté

Corn Fed Chicken Breast with Mushroom & Tarragon Velouté

By: Head Chef - Gary Buxton

From: The Gibbon Bridge Hotel, Forest of Bowland


Ingredients:
4 Corn Fed 7oz Chicken Breast
Large Diced Onion
2 Cups of Long Grain Rice
2 Pints Chicken Stock
Cup Pine Kernels
4oz Butter
Salt & Pepper
Saffron Strands

Velouté Ingredients:
4 Shallots
1 Clove Garlic
2 lb Dried Wild Mushrooms
2 Pints Vegetable Stock
Pint White Wine
1 Pint Cream
1 Handful Chopped Tarragon
Knobs of Butter
Salt & Pepper

How it’s done…
  1. First, prepare the velouté by sweating off shallots and garlic. Add mushrooms, vegetable stock and wine, bring liquid to boil and reduce by a third. Add cream and reduce by a third again. Finish with chopped tarragon and a knob of butter to a coating consistency.
  2. Next sweat the onion in the butter and add the rice and saffron and stock. Cover for approximately 15 minutes until the rice is nice and plump, and stock is absorbed. Meanwhile toast the pine kernels in a frying pan and add to rice. Stuff the chicken breasts with rice mixture.
  3. Cook chickens in pre-heated oven at 200°C for 15-20 minutes.
  4. Drizzle over the hot velouté. Gary recommends serving with sautéed wild mushrooms.