Herb poached chicken with shallots and yogurt puree

Tommy Banks’ herb poached chicken with shallot and yogurt purée

  • A little effort

Tommy Banks from The Great British Menu, and head chef at The Black Swan Oldstead, has given us some of his best recipes. This herb poached chicken with shallot and yogurt puree is simple, easy and packed full of flavour, a perfect dinner party show stopper


*This recipe is gluten-free according to industry standards



  • sea salt 100g
  • garlic 1 clove
  • herbs a handful of sprigs, rosemary, thyme, parsley, bay, sage or tarragon
  • skinless chicken breasts 2


  • butter 100g
  • cloves 6
  • bay leaf 1
  • shallots 650g, peeled and sliced
  • sheep's yogurt 200g


  • spring onions 8, small
  • picked onions 8, halved
  • olive oil
  • butter 25g
  • chestnut mushrooms 100g


  • Step 1

    To make the purée, heat the butter in a pan over a medium heat. Add the cloves and bay leaf and fry for a minute.


  • Step 2

    Add the shallots, season and cook slowly over a low heat for an hour, stirring regularly until the shallots are soft.

  • Step 3

    Remove the cloves and bay leaf, add the yogurt and cook for 5 minutes. Add to a food processor and blend. Pass through a fine metal sieve and season. Keep warm

  • Step 4

    Whizz the sea salt, garlic and herbs to a paste in a food processor. Thoroughly coat the chicken in this and chill for 40 minutes. Rinse off the mix under cold running water.

  • Step 5

    Heat 5cm of water in a pan just wide enough to fit the chicken breasts in a single layer over a medium heat.

  • Step 6

    Bring to the boil, add the chicken breasts, and put on a lid lined with a double layer of foil and remove from the heat. Leave to sit for 15-20 minutes. Slice lengthways and keep warm.

  • Step 7

    Heat a griddle pan until hot. Toss the spring onions and pickled onions with a little oil. Griddle for 3-4 minutes until charred.

  • Step 8

    Heat the butter in a frying pan, when it foams add 1 tbsp of water and the mushrooms. Season and cook until tender.

  • Step 9

    Place the chicken on the shallot purée. Scatter with the onions and mushrooms.

Nutritional Information

  • Kcals 423
  • Fat 30.8g
  • Saturates 18.6g
  • Carbs 9.8g
  • Sugars 9.3g
  • Fibre 4.1g
  • Protein 24.6g
  • Salt 2.3g