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Ingredients

  • 2 skinless chicken breasts
  • 100ml white wine
  • 1 small onion, halved
  • 3-4 sprigs thyme
  • 1 bay leaf
  • 6 black peppercorns
  • 150g small broad beans, podded
  • 16 baby carrots, trimmed
  • 1 small bulb fennel, trimmed
  • a small handful chives, trimmed
  • 5-6 sprigs tarragon, leaves stripped
  • 1 level tbsp small capers, drained
  • handful curly parsley, roughly chopped

vinaigrette

  • 2 good tsp white wine vinegar
  • lemon, squeezed
  • 1 clove new season’s garlic
  • 2 tsp Dijon mustard
  • 1½ tsp golden caster sugar
  • ½ tsp flaked sea salt
  • 3 tbsp olive oil

Method

  • STEP 1

    Put the chicken breasts in a saucepan and pour over the wine. Add 200ml cold water, the onion, thyme, bay leaf and peppercorns. Cook over a moderate heat, cover and bring to a gentle simmer. Poach the chicken for 10 minutes.

  • STEP 2

    Strain the chicken and liquor through a fine sieve, reserving the stock. Set the chicken on a board to cool and pour the stock into a clean pan. Bring to the boil, drop in the podded beans, return to the boil and cook for 2 minutes. Remove with a slotted spoon and refresh in a sieve under running water until cold before draining them. Cook the carrots in the stock for 5 minutes. Refresh and drain them.

  • STEP 3

    Squeeze all the beans out of their skins and put in a large serving bowl. Add the carrots. Cut the fennel into wafer-thin slices. Add to the bowl along with the whole chives, tarragon and capers. Scatter in the parsley.

  • STEP 4

    Tear the chicken into long shreds and scatter over the salad. Whisk together all the vinaigrette ingredients, except the oil, with some black pepper in a small bowl. Whisk in the oil bit by bit until thickened. Season the salad, then drizzle over the vinaigrette and toss lightly before serving.

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