Slowly add the reserved chicken stock to the roux, stirring constantly, to make a thick sauce. Add the white wine and bring to the boil. Place the egg yolk and the cream into a clean bowl and ...
1. Add the chicken to a large enough pot, along with a couple of bay leaves, the chopped onion, garlic and stock cubes. Season with salt and pepper. Cover the chicken with the milk, topping up with ...
or until the chicken is cooked through. Season with salt and pepper. Meanwhile, cook the broccoli in boiling salted water until tender. Stir the crème fraîche and parsley into the sauce and ...