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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.