Poaching is a gentle way of cooking that results in succulent chicken, which can also be used cold for sandwiches.
Serves: 4-6
INGREDIENTS
800 grams boneless chicken breasts, skin on
1 bay leaf
1 small onion, quartered
1 teaspoon sea salt
Salad
1 small red onion, very thinly sliced
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon wholegrain mustard
1 teaspoon honey
1 red apple, julienne
1½ cups seedless red grapes, halved
½ cup hazelnuts, roasted, skinned and roughly chopped
2 large handfuls of baby rocket
sea salt and freshly ground pepper
METHOD
Chicken: Put the chicken in a large saucepan with the bay leaf, onion and salt and place a small plate on top to keep the chicken submerged. Add enough cold water to cover the chicken and bring
to a simmer. Poach gently for 12-15 minutes, until the chicken is fully cooked. Cooking time will depend on the thickness of the chicken. Transfer to a plate and cool. Cover and refrigerate if not using immediately.
Salad: Soak the onion in a bowl of cold water for 10 minutes. Drain and squeeze dry in a clean tea towel.
Whisk the olive oil, vinegar, mustard and honey in a large bowl and season. Add the apple and toss gently but thoroughly to coat in the dressing. This stops the apple from turning brown.
To assemble: Discard the skin and shred the chicken into long strips.
Add to the dressing along with the remaining ingredients, toss well and transfer to a serving platter.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.