- Serves: 2
- Calories: 76
- Fat: 3g
- Sodium: 1743g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 106g
- 2 chicken Breast pieces, skinned
- 375 ml chicken stock
- 1 young leeks
- 1 medium carrots, grated
- 1 sticks celery cut into rings
- ½ medium onion chopped finely
- ½ small sprig parsley
- ½ small sprig thyme
- 1 bay leaves
- ¼ tsp grated nutmeg
- 1½ juniper berries, crushed
- 1 cloves garlic, finely chopped
- 1 egg yolks, lightly beaten
- 1 tsp corn flour
- ½ tsp Dijon mustard
- ½ whole Lemon, Juice and grated rind
- In a large saucepan, put chicken pieces, stock, onion, herbs, juniper berries, nutmeg and half the celery, leek and carrot. If not already covered with stock, add water the cover the chicken pieces and simmer until chicken falls off the bone (about 1 hour).
- Drain chicken and keep warm. Strain cooking liquid back into the saucepan.
- Add remaining leek, carrot, celery and garlic and cook uncovered for 30 minutes allowing stock to reduce to half the volume of strained liquid.
- Just before serving, remove chicken meat from bone.
- Mix together egg yolks, corn flour, and mustard into a bowl large enough for 250ml. Slowly mix in lemon juice and rind.
- Ladle stock ladle at a time into the egg yolk mix, stirring constantly until about 250ml is added, then pour this mixture back into reducing stock. Allow to thicken for a minute or so.
- Arrange chicken on warm serving plate and pour over the thick sauce with its vegetables.