Preparation time
over 2 hours
Cooking time
10 to 30 mins
Serves
Serves 2
Ingredients
- 6 chicken wings
- 125ml/4fl oz dry white wine
- 1 thyme sprig
- 6 button mushrooms
- 1 litre/1¾ pints white chicken stock
- 4 tbsp crème fraîche
- 200ml/7fl oz double cream
- 250g/9oz cooked floury potatoes
- 2 free-range eggs
- 1 tbsp butter
- 100g/3½oz camembert, cut into cubes
- 2 tbsp plain flour
- 8 tbsp dried breadcrumbs
- salt and freshly ground black pepper
- few shavings of truffle, to serve
Method
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Put the chicken wings in a pan with the wine, thyme, mushrooms and stock. Bring to the boil and simmer for 30 minutes.
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Strain the stock into another pan. Trim off any excess skin from the wings and place the wings on a baking tray. Cover with cling film and then place another tray on top of that. Place weights on top and press and chill in the fridge until needed.
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Pass the stock through a fine sieve into a clean saucepan. Place over a medium heat and cook until the volume of liquid has reduced by half. Stir in the crème fraîche, double cream and season with salt and pepper. Blend with a hand blender until foam appears. Keep warm until ready to serve.
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Preheat a griddle pan to hot. Remove the bones from the wings, then griddle until crisp all over.
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To make the croquettes, pass the potato through a potato ricer. Add one egg, the butter and the camembert. Mix well.
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Beat the remaining egg in a shallow bowl.
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Roll the potato mixture into cylinders, then roll in the flour, then the beaten egg and then the breadcrumbs.
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Preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the croquettes until golden-brown.
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Divide the velouté between two deep bowls, shave over a little truffle and serve with the griddled chicken and the croquettes.