Bourride of Chicken

Bourride is a lobster and fish soup which is thickened with garlic mayonnaise. There is a recipe for it in the How to Cook Lobsterpages. But you can also use the same method to cook chicken and the flavor is amazing.

I've given an alternative recipe for the garlic mayonnaise below, because I want you to see how easy it is to make and also how versatile you can be with this type of seasoning.

For the mayonnaise;

Put all the ingredients except the oil into a blender and blitz until thoroughly mixed. Then, with the motor running, gradually drizzle in the oil. Set aside.

For the chicken:

Put all the ingredients except the chicken into a heavy saucepan and bring to the boil. Reduce the heat and add the chicken, cover and braise for about 30 minutes or until the chicken is cooked.

Remove the chicken pieces to a serving dish and keep warm. Whisk the garlic mayonnaise into the stock, a little at a time, while gently heating. When it's all combined heat while stirring to a custard-like consistency and pour over the chicken.

Serve with sweet potato mash and broccoli or steamed and lightly buttered snow peas.

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