SautÃƒÂ© the chicken in 1 tbsp of Lurpak® Cooking Liquid until golden brown. In a small frying pan, remove to a plate leaving the butter in the frying pan.
Gently sautÃƒÂ© the shallots in the butter, scraping the tasty brown chicken juices that have reduced and caught on the bottom of the pan. Cook until tender and golden. When the shallots are ready stir in the garlic and cook for a further minute.
Pour in the wine and then briskly simmer it until totally evaporated. Stir the flour in thoroughly and continue to stir so that it doesn’t catch or burn. Cook for a minute, then slowly add the stock stirring all the time. When finished the sauce should be a little thicker than double cream. Let it simmer for a further minute before stirring in the cream. Now stir in the mustard, then the lemon juice.
Cook until bubbling and then stir in the chicken and tarragon. Season the sauce fairly generously with salt. Allow to cool.
Heat the oven to 190°C fan, then cut a small circle from a slice of bread that fits the bottom of the pudding basin. Cut a further 6 panels to line the sides, remembering that they must all overlap, with the last panel tucking under the first. Cut a large circle to snugly fit on top of the pudding. Take all panels out again.
Squeeze 50ml of Lurpak® Cooking Liquid into a measuring jug. Paint each piece of bread very generously on one side and then follow with a grind of black pepper.
Lay the bread back into the basin butter against the ceramic. For the large circle, however, the butter should face upwards. Cut 2 circles of cardboard so that it snugly fits inside the open end of the bowl. Double wrap them in tinfoil.
Fill the bread with the chicken and sauce. Place on the last circle of bread. Cover with the foil-wrapped cardboard and place an ovenproof bowl with baking weights or rice in to weigh it down.
Bake in the oven for 40 minutes, then for a further 10 with the weights and foil board removed. The bread underneath will not be as brown as the sides.
Remove the fried bread pudding and put an upside down plate on top. Using oven gloves, or a kitchen towel, clamp the plate and bowl and upend it to turn out the pudding.
- 1 tbsp. plus 50ml Lurpak® Cooking Liquid
- 3 medium skinless and boneless chicken thighs, chopped in bite-size pieces
- 1 bay leaf
- 1 medium banana (long) shallots, finely diced
- 2 tsp. white wine vinegar
- 1 large clove of garlic very finely chopped and mashed
- 1 tbsp. flour
- 150ml chicken stock
- 50ml white wine
- 50ml double cream
- 4 heaped tsp. Dijon mustard
- Small squeeze of lemon juice
- 1 ½ tbsp. fresh tarragon finely chopped
- 7 thinly sliced pieces of dense white bread, sliced.