DAILY DINNERS

For the bouquet garni: lay out the large outer leaf of the leek and use it as a wrap for the bay leaf, thyme and parsley stalks and tie together with string.

For the chicken - add the ingredients to a pan, cover with cold water and bring to a boil. Simmer gently for 15 minutes, breast side up. Next, turn the chicken over in the broth, and simmer very gently for another 12 minutes. Pop the lid on and remove the pan from the heat. Leave to continue cooking in the residual heat. 

For the sauce, simmer the finely chopped shallots in the wine until all the liquid has evaporated. Add the stock and continue to cook until the shallots are soft and the liquid turns to a sticky glaze. Season with salt, pepper, and a generous amount of piment d’esplette, then leave it to cook a little.

Make mayonnaise with the yolks, mustard, and vinegar, and slowly whisk in the oil. Or use bought mayo. Once made, add the shallot mix and check the seasoning. The sauce should have a good kick and be a little sharp.

Once the chicken has cooled, remove it from the stock. Take the breasts and legs off and discard the skin. Chop up the cooked chicken flesh and add it to a mixing bowl. Chop up the cooked onion, celery, and carrot and add to the bowl. Mix in 1/3rd Sauce Mousquetaire and season to taste.

Serve this in the leaves of gem lettuce. It can be made in advance and will keep really well in the fridge for a few days.