Ingredients

• 6 chicken wings
• 125ml/4fl oz dry white wine
• 1 thyme sprig
• 6 button mushrooms
• 1 litre/1¾ pints white chicken stock
• 4 tbsp crème fraîche
• 200ml/7fl oz double cream
• 250g/9oz cooked floury potatoes
• 2 free-range eggs
• 1 tbsp butter
• 100g/3½oz camembert
• cut into cubes
• 2 tbsp plain flour
• 8 tbsp dried breadcrumbs
• salt and freshly ground black pepper
• few shavings of truffle
• to serve

Directions

• Put the chicken wings in a pan with the wine
• thyme
• mushrooms and stock. Bring to the boil and simmer for 30 minutes.
• Strain the stock into another pan. Trim off any excess skin from the wings and place the wings on a baking tray. Cover with cling film and then place another tray on top of that. Place weights on top and press and chill in the fridge until needed.
• Pass the stock through a fine sieve into a clean saucepan. Place over a medium heat and cook until the volume of liquid has reduced by half. Stir in the crème fraîche
• double cream and season with salt and pepper. Blend with a hand blender until foam appears. Keep warm until ready to serve.
• Preheat a griddle pan to hot. Remove the bones from the wings
• then griddle until crisp all over.
• To make the croquettes
• pass the potato through a potato ricer. Add one egg
• the butter and the camembert. Mix well.
• Beat the remaining egg in a shallow bowl.
• Roll the potato mixture into cylinders
• then roll in the flour
• then the beaten egg and then the breadcrumbs.
• Preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the croquettes until golden-brown.
• Divide the velouté between two deep bowls
• shave over a little truffle and serve with the griddled chicken and the croquettes.