Now, most soups take a while to build flavor, but one of my go-to's for a chilly weeknight is a steaming pot of white chicken chili. It’s rich, creamy and so simple to make I don't even need a ...
Slowly add the reserved chicken stock to the roux, stirring constantly, to make a thick sauce. Add the white wine and bring to the boil. Place the egg yolk and the cream into a clean bowl and ...
Add the chicken to the pan and cook for 1 minute more, stirring. Add the rice and the stock, stir well then cover the pan with a lid and bring to a simmer. Reduce the heat and simmer gently for 10 ...