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Bourride of chicken


  • Heat the oil in large non-stick pan and gently saute the onion, leek, celery, carrots and 2 garlic cloves until softish. Add the wine, bay leaves, orange rind, saffron, seasonings, tomatoes and thyme. Mix well and cook for about 5 mins.
  • Then place the chicken on top of the vegies in one layer, cover, turn the heat down and gently simmer for about 15 mins, adding stock if needed.
  • To make aioli, mix together the mayonnaise, sour cream and mustard with the remaining garlic and lemon juice.
  • When the chicken is ready, remove it with the thyme sprigs and orange rind. Taste the sauce for seasoning. Then add the aioli to taste, little by little, stirring between each addition.
  • To serve, spoon the sauce in the centre of individual plates, top with the chicken and sprinkle with parsley.


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 large leek, sliced
  • 1½ small celery stalks, diced
  • 4 baby carrots, peeled & sliced
  • 4 garlic cloves, crushed
  • ½ cup dry white wine
  • 2 bay leaves
  • 2 strips orange rind
  • a good pinch of saffron threads
  • freshly ground salt & pepper
  • 2 cans diced tomatoes, drained a little
  • 3 thyme sprigs
  • 4 skinless chicken breasts
  • chicken stock
  • ½ cup mayonnaise
  • 2 tbsp sour cream
  • ½-1 tspn Dijon mustard
  • juice of ½ lemon
  • 1 tbsp freshly
  • chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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