Cold poached chicken steeped in a tomato and smoked garlic dressing with asparagus and new potato
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
Tasty poached chicken with a herby tomato and garlic dressing is served with a simple-to-make potato salad. Serve with pesto or sun-dried tomato bread for a summer weekend lunch party.
Method
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Heat the stock in a deep frying pan and gently poach the chicken for 10-15 minutes. Place in a bowl.
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While the chicken is cooking, put the shallots, garlic and herbs into a blender and pulse until finely chopped.
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Add the tomato ketchup and slowly incorporate the oil, lemon juice and Worcestershire sauce. Blend until combined and season to taste.
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Pour the tomato and tarragon dressing over the chicken, leave to cool and marinate.
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Bring a large pan of salted water to the boil. Cook the new potatoes until tender. Drain and chill.
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Bring a large pan of salted water to the boil. Blanch the asparagus for 2-3 minutes. Drain and chill.
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Chop the shallots, dice the new potatoes and add the asparagus and snipped chives.
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Gently fold in the mayonnaise, season to taste and refrigerate.
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Remove the chicken from the dressing and put on a large serving plate or bowl. Pour over the dressing and spoon the potato and asparagus salad on to the plate.
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Finish with fried vine cherry tomatoes and basil leaves and serve.
Ingredients
- 4 x corn-fed chicken breasts, wing bone trimmed and skinned
- 500ml/17fl oz chicken stock
- 4 shallots
- 2 bulbs smoked garlic
- 15g/½oz fresh tarragon
- 15g/½oz fresh coriander
- 15g/½oz fresh basil
- 400ml/14½fl oz tomato ketchup
- 125ml/4½fl oz sunflower or light olive oil
- ½ lemon, juice only
- 6 drops Worcestershire sauce
- salt and freshly ground black pepper
For the salad
- 500g/1lb 2oz new potatoes
- 225g/8oz asparagus, trimmed
- 4 shallots
- ½ bunch fresh chives, snipped
- 150ml/¼ pint mayonnaise
For decoration
- vine cherry tomatoes fried in olive oil and balsamic vinegar
- deep fried basil leaves
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