Suprême of chicken with truffled sausage, potato purée with leeks, roasted vegetables and tarragon jus

Ingredients

Store Cupboard

Dairy

  • 650ml of double cream
  • 82g of butter

Bakery

  • 2 handfuls of white breadcrumbs

Oils & Vinegars

  • olive oil

Beverages

  • 60ml of white wine