Tommy Banks' herb poached chicken with shallot and yogurt purée
- A little effort
Skip to ingredients
- 100g sea salt
- 1 clove garlic
- a handful of sprigs herbsrosemary, thyme, parsley, bay, sage or tarragon
- 2 skinless chicken breasts
Pureé
- 100g butter
- 6 cloves
- 1 bay leaf
- 650g shallotspeeled and sliced
- 200g sheep's yogurt
Garnish
- 8 spring onionssmall
- 8 picked onionshalved
- olive oil
- 25g butter
- 100g chestnut mushrooms
Nutrition: per serving
- kcal423
- fat30.8g
- saturates18.6g
- carbs9.8g
- sugars9.3g
- fibre4.1g
- protein24.6g
- salt2.3g
Method
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.
