Chicken Veloute


10 chicken wings/drumsticks

1 Tbsp Pukara Estate Premium EVOO

1 leek, chopped

2 celery, chopped

4 sprigs thyme, chopped

¾ cup sherry

50g butter

1 ltr chicken stock

250g creme fraiche

4 sprigs parsley

½ lemon, juice

Pukara Estate Salt

2 sprigs chervil


Add chicken into a hot oiled pan and leave to cook for approx 2 minutes

After approx 2 minutes add leek, celery and thyme and mix together well.

Once mixed together, add sherry into pan before adding a flame to create the flambe technique.

​Add butter, stock, creme fraiche, parsley, lemon juice and salt before leaving to simmer for approx 10 minutes.

​After approx 10 minutes, strain chicken and serve in a bowl with a drizzle of leftover juice from pan and a few sprigs of chervil on top.