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Chicken Saute with Beverley Yabby



  • 1.

    Season the chicken pieces with salt and pepper and place in a deep pan.

  • 2.

    Clean the intestinal track from the yabbies and place them in a very hot pan with olive oil.

  • 3.

    Cover and leave on high heat.

  • 4.

    Deglaze with white wine and reduce slightly.

  • 5.

    Add diced, carrot, diced onion and chicken stock.

  • 6.

    Simmer until the yabbies are cooked.

  • 7.

    Remove yabbies and remove the shells.

  • 8.

    Pour the liquid over the chicken pieces.

  • 9.

    Cover with lid and saute until chicken pieces are cooked. When chicken pieces are cooked, remove them from the liquid.

  • 10.

    Return liquid to the heat, add saffron and cream.

  • 11.

    Thicken with Cornflour and add chicken, yabbies, tomato and tarragon.

  • 12.

    To serve, place in small ceramic dish and drizzle with sauce.

  • 13.

    Garnish with yabby head and herbs.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken Saute with Beverley Yabby.


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