After years of neglecting my little stack of cookbooks, I’m going to work my way through the pile, one book at a time, making a dish from each one and sharing it with you.
The second book in the pile is The Newlyweds’ Cookbook, Philip and I did indeed receive this as a wedding gift and it really is a great book. I don’t understand what it has to do with being married, but as a cookbook it has a great mixture of EVERYTHING. Like a list of the kitchen store-cupboard essentials, quick meals, special dinners, desserts and drinks; there really is something here for everyone.
The only thing that does niggle me about this book is that not all the recipes have pictures with them and I personally l like to have an idea of what the finished dish should look like.
I picked up a jar of Tomato Mustard while I was in Monschau, so I thought I would give the Mustard Tarrargon Chicken a go.
The dish itself is really light and healthy. You can easily replace the bread with more veg if you want to, or you could have chips instead!
This is the first time I’ve poached chicken like this, I usually fry it and I was surprised at just how tasty it was, especially with the fresh tarragon.
- 4 large sprigs of tarragon
- 2 litres of chicken or vegetable stock
- 4 boneless skinless chicken breasts
- 125g salad leaves (eg. rocket)
- crusty bread, to serve
- 4 tablespoons extra virgin olive oil
- 1 teaspoon mustard
- sea salt and freshly ground black pepper
- Strip the tarragon leaves from the stalks, reserve the leaves and put the stalks in a large saucepan. Add the stock and cover the pan with a lid. Bring to the boil, then remove the lid and reduce the heat to a very gentle simmer, so the stock is barely moving.
- Put the chicken breasts between 2 pieces of clingfilm and using a rolling pin, flatten each piece to 1cm thickness. Remove and discard the clingfilm.
- Put the flattened chicken breasts in the stock and poach gently for about 15 minutes until firm to the touch and cooked through, with no trace of pink in the middle. Drain, reserving the stock for another recipe, and let the chicken cool a little. (The stock can be kept in the refrigerator for up to 3 days or frozen for up to 1 month.)
- Meanwhile, coarsely chop the tarragon leaves and put them in a mini-blender. Add all the dressing ingredients and 1 teaspoon water and blend until smooth.
- Slice the chicken diagonally into thin strips. Divide the salad leaves among 4 large plates and top with the slices of chicken. Drizzle with the dressing and serve immediately with crusty bread.
So, let me know how you get on with it!