Poached Chicken, Peach And Rose Petal Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Grigson | 1 | Servings | |
INGREDIENTS
| 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 | ||
| 1 1/2 | T | Rose, orange and chilli |
| vinegar or white | ||
| wine or tarragon | ||
| vinegar | ||
| 6 | T | Single cream |
| 1/2 | t | Caster sugar |
| 2 | Ripe peaches, skinned and | |
| sliced | ||
| 2 | Little gem lettuces | |
| shredded | ||
| 110 | g | 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 |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 950
Calories From Fat: 63
Total Fat: 7.5g
Cholesterol: 3.6mg
Sodium: 1723mg
Potassium: 3940.9mg
Carbohydrates: 178.3g
Fiber: 59.1g
Sugar: 55.2g
Protein: 58.2g