Poached chicken, peach and rose petal salad
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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.