An ideal weekend lunch, this delicate poached chicken recipe from James Martin packs in lots of delicious French flavours.
For the poached chicken, heat the oil in a large pan until hot. Add the chicken crowns, skin-side down, with the lemon halves, thyme sprigs, parsley stalks, bay leaves and onion wedges. Cook for 5-6 minutes to brown the skin on both sides.
Pour over the hydromel and water to cover. Season with a pinch of salt and a few black peppercorns. Bring to the boil, Cover with a lid and reduce the heat. Simmer gently for 20-25 minutes or until the chicken is cooked through.
Meanwhile, to make the salad dressing. Whisk together the olive oil, white wine vinegar and walnut oil. Season with salt and pepper.
Put the lamb’s lettuce into a large serving bowl and drizzle over the dressing. Add the broken walnuts and toss together.
Heat a little oil in a non-stick frying pan and sauté the beetroot for a few minutes with a grind of black pepper. Toss the beetroot into the salad and add the goat’s cheese and cooked bacon lardons. Toss together.
Cut the chicken breasts off the crown and serve alongside the salad with a nice wedge of crusty French bread.
Recipe reproduced with permission of Good Food Channel.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 3h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 4h ago