Cook along live day 5 part 1

Turn on the pan to medium heat.

Peel the onion, leaving the root to minimize tears.

Cut the onion down to the root.

Wash the leek, removing the tops and splitting it down the middle to clean.

Chop the onion and leek, then add them to the pan.

Cook the onion and leek until softened.

Cut the chicken into bite-sized pieces, preferably breast pieces.

Add the chicken to the pan with the onion and leek.

Season with tarragon and thyme; dried thyme can be used if fresh is unavailable.

Add celery if desired; cook until chicken is no longer pink.

Add 250 grams of flour and 125 grams of butter to a bowl for the topping.

Mix the flour and butter until it resembles breadcrumbs.

Add cream to the chicken mixture; if not using cream, substitute with milk and add flour to thicken.

Adjust the thickness of the sauce as needed with flour and milk.

Prepare the topping mixture by rubbing in the fat and flour.

Add a dollop of cream cheese to the mixture for extra creaminess.

Equipment Needed

Dietary

Allergens