POACHED CHICKEN CASSEROLE

Preparation Method :

• Season the chicken and place in a pan with the halved onion, whole carrot and bay leaf. Cover with cold water.
• Bring to a simmer and skim off the froth from the surface with a slotted spoon. Cover and simmer for 1 hour. Remove the chicken and cool. Discard the vegetables and bay leaf.
• Strain the stock, then skim off the excess fat from the surface with a spoon. Place the clear stock in a clean pan, add the diced onions, carrots, celery and potato. Bring to the boil then simmer for 20 minutes until tender
• When the chicken is cool enough to handle, peel away and discard the skin. Break the chicken into joints and pull away the meat in strips.
• Bring the stock to the boil and cook for 10 minutes until reduced. Add the leek and cook for 4 minutes. Add the peas and cook for 3 minutes.
• Add the butter and cream to pan, stirring well. Simmer for 3 minutes, or until the sauce thickens slightly. Add the chicken to the pan, warm through, then season, sprinkle with parsley and serve.