James Martin served up a classic chicken blanquette with pancetta, white vegetables and croutons on James Martin’s Saturday Morning.

The ingredients are: 1 x 2k corn fed chicken, portioned into 8, 1 stick celery, sliced, 1 onion, peeled and sliced, 1 leek sliced, few sprigs of thyme, 2 bay leafs, 100ml alsace white wine and 300ml chicken stock.

Few sprigs of tarragon: 200g bacon lardons fried, 200g wild mushrooms sautéed and Salt and pepper.

For the emulsion: 4 egg yolks and 200ml double cream.

To serve: Mash, Heart croutons and Chopped parsley.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.