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OMG it was so good ❤️ I used the garlic juices from the sc to make a sauce to go with the mignons and omg so good❗️❗
Part 1
So I made the mignons using 2 pieces of ham for one chicken thigh fillet with a good knob of garlic butter in the middle, I made my own butter but you could probably buy a garlic and herb butter at the supermarket, then you tie them up (at this point my husband had to help with a spare set of hands, one to hold the mignon and one to tie them up, then I put them all in the sc on high for 3 1/2 hours with a towel under the lid. I should add that just before i served i seared meat to crisp up 🙂
Part 2
(Measurements for this are not exact if you want to make more use more of each)
I removed the chicken from the sc and ladled about a cup of the juices out of the sc into a saucepan which I then bought to the boil with about a cup of thickened cream, in a cup I mixed up some cornflour and a bit more cream to a paste which I add to the pan whisking until it thickened, then just serve with your choice of sides
Part 3
(if interested in garlic and herb butter)
I used 600ml of thickened cream, a whole head of garlic (roasted in the oven) half a cup of finely chopped parsley and a good crack of pepper. I would recommend you watch a video on making butter before trying to do this.
