An ideal weekend lunch, this delicate poached chicken recipe from James Martin packs in lots of delicious French flavours.


  • For the poached chicken

  • 2 tbsp Olive oil

  • 2 chicken crowns (legs and wings removed)

  • 1 Lemon, cut in half

  • 2-3 sprig Thyme

  • handful stalks Parsley

  • 2 Bay leaves

  • 1 Onion, cut into wedges

  • 200ml mead, or hydromel

  • pinch Black peppercorns

  • For the salad

  • 3 tbsp Olive oil, plus more for frying

  • 1 tbsp white wine vinegar

  • 1 tbsp Walnut oil

  • 200 g lamb's Lettuce

  • handful Walnuts, broken

  • 2 cooked Beetroot

  • 250g Goats cheese, crumbled

  • 150g cookedsmokedlardons of Bacon

  • crusty French bread, to serve


  • 1.

    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.

  • 2.

    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.

  • 3.

    Meanwhile, to make the salad dressing. Whisk together the olive oil, white wine vinegar and walnut oil. Season with salt and pepper.

  • 4.

    Put the lamb’s lettuce into a large serving bowl and drizzle over the dressing. Add the broken walnuts and toss together.

  • 5.

    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.

  • 6.

    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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