Poached chicken, peach and rose petal salad

Yield: 1 servings

Measure Ingredient
1 Free range chicken
1 Lemon
1 Carrot; quartered
1 Onion; quartered
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
; vinegar
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
; necessary)
A small handful of mint leaves
Petals of one full scented rose




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.

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