Chef Christopher from Wrigley Mansion shares a recipe for a warm and wonderful family style dish.


• 1 whole chicken breast (6-8 ounces)

• 2 cups chicken stock

• 1/2 cup of heavy cream

• 1 garlic clove

• 1 sprig fresh thyme

• 1 bay leaf

• 1/2 stick of unsalted butter

• 2 ounces of haricot verts

• 2 ounces of baby carrots

• 2 ounces of artichoke hearts

• Salt and pepper to taste


Quarter the chicken breast and poach in the chicken stock with the thyme, bay leaf, and garlic until done.

Remove chicken from the stock and simmer stock to reduce by 2/3 and add cream.

Reduce sauce until slightly thick and finish by whisking butter into sauce. Season to taste and strain into another pot. Add add chicken to reheat.

Meanwhile, blanch vegetables in water.

Garnish the chicken in sauce with blanched vegetables and serve family style

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