Yield: 1 servings
|1||Free range chicken|
|1||Stick celery; quartered|
|1||Bay leaf; 2 sprigs thyme or|
|; lemon thyme, 2|
|; sprigs parsley tied|
|; together with|
|; string to make a|
|; bouquet garni|
|Salt and pepper|
|1½ tablespoon||Rose; orange and chilli|
|; vinegar or white|
|; wine or tarragon|
|6 tablespoons||Single cream|
|½ teaspoon||Caster sugar|
|Salt and pepper|
|2||Ripe peaches; skinned and sliced|
|2||Little gem lettuces; shredded|
|110 grams||Freshly shelled peas; (not frozen) or|
|; 200g/7oz podded|
|; broad beans (frozen|
|; and thawed if|
|A small handful of mint leaves|
|Petals of one full scented rose|
INGREDIENTS FOR THE CHICKEN
FOR THE DRESSING
INGREDIENTS FOR THE SALAD
1 To Poach the Chicken: Put in a large saucepan. Pare off the lemon zest with a vegetable parer and add to the pan.
2 Squeeze the lemon juice and add with the remaining ingredients. Add water to cover. Boil and simmer for 40-50 minutes until cooked. Let the chicken cool in its broth, remove and discard the skin and bones. Shred half the meat and save the rest for another dish.
3 For the Dressing: Whisk the vinegar with the sugar and salt until dissolved and whisk in the cream. Add the pepper, taste and adjust the seasoning.
4 If using broad beans, let the frozen beans defrost. If they are fresh, blanch in boiling water for a minute or two and drain.
5 Continue by slitting open the tough grey outer skin and squeezing out the tender, bright green beanlet lodged inside. Simmer for a few minutes in a fresh batch of lightly salted water before draining thoroughly.
6 Before serving arrange the shredded little gem in the base of a bowl and lay the chicken over it. Scatter the peach slices, rose petals and mint leaves and the peas or beans over the chicken. Drizzle some dressing over - not too much or it'll look murky.
7 Put the rest into a small jug and pass around, so that each diner can dress his or her own salad as desired.
Converted by MC_Buster.
Recipe by: Sophie Grigson
Converted by MM_Buster v2.0l.