Chilled Tarragon Chicken With Griddled Baby Leek Salad An

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy			1	Servings

INGREDIENTS

1		Chicken approx 3 1/2lb
55	g	Unsalted butter
2		Egg yolks
225		Double cream
		Good bunch of tarragon
		Salt and pepper
		Lemon
		Onion, finely diced
3	oz	Breadcrumbs
1	pt	Chicken stock
1	T	Olive oil
10	oz	Baby leeks
1		Garlic clove, crushed
125		Olive oil
1	t	Dijon mustard
1		Garlic clove, crushed
1	T	Cider vinegar
1	t	Chives, chopped
1	T	Maple syrup

INSTRUCTIONS

Wash chicken, rub the outside with lemon juice. Mash the butter with 3
tablespoons of chopped tarragon and onion and the breadcrumbs and
season. Place this under the skin of the bird and a little in the
carcass. Place the chicken into a pan, suitable for the oven and half
fill with the chicken stock. Cover with a lid and poach, leave to  cool
in the liquid.  Remove the chicken once cool and remove any fat from
the stock  surface, strain the stock.  Beat the yolks and cream
together with a further tablespoon of chopped  tarragon. Reheat the
chicken stock then add the yolk and cream mix  carefully stirring
continuously until the sauce thickens. Cool  slightly and pour over the
chicken as it cools.  Baby leek salad:  Brush the leeks with a little
oil and garlic, salt and pepper. Place  on the griddle to cool. Make a
dressing by whisking together the  olive oil, Dijon mustard and crushed
garlic together.  Gradually add the cider vinegar, stir in the chives
and maple syrup.  Add the leeks to the dressing and leave for a couple
of hours. Serve  with the tarragon chicken.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1259 Calories From Fat: 688 Total Fat: 77.7g Cholesterol: 492.9mg Sodium: 1403.5mg Potassium: 1046.4mg Carbohydrates: 110.8g Fiber: 6.4g Sugar: 33.5g Protein: 31.4g