G & T drunken chicken with iceberg, mint and cucumber salad and English cream dressing

AT A GLANCE

  • Serves 4 people

  • 1 small iceberg lettuce, leaves separated
  • 1/3 cup (loosely packed) mint, coarsely chopped
  • 1 small Lebanese cucumber, seeds removed, diced
  •  
  • G & T drunken chicken
  • 500 ml (2 cups) tonic water
  • 200 ml gin
  • 35 gm white sugar
  • 30 gm (ΒΌ cup) sea salt
  • 3 juniper berries
  • 1 star anise
  • 1 cardamom pod, bruised
  • 1 piece dried mandarin peel
  • 2 skinless chicken breasts (about 200gm each)
  •  
  • English cream dressing
  • 1 tbsp hot English mustard
  • 1 tbsp chardonnay vinegar
  • 110 ml pouring cream
  • Pinch of caster sugar
01   For G & T drunken chicken, bring all ingredients except chicken to the simmer in a saucepan over medium heat. Add chicken, simmer until just cooked (7-8 minutes). Cool chicken in poaching liquid in refrigerator (15-20 minutes). Remove from liquid, coarsely shred and set aside.
02   For English cream dressing, whisk mustard and vinegar in a bowl to combine, add cream and whisk until soft peaks form (1-2 minutes). Season to taste with sea salt and sugar, refrigerate until required.
03   Combine lettuce, mint, cucumber and chicken in a bowl, drizzle with a little dressing, toss lightly, and serve drizzled with extra dressing.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.

Recipe:

MATT WILKINSON, CIRCA, THE PRINCE

Photography:

JOHN LAURIE

Styling:

LISA FEATHERBY

Drinking Suggestion:

2007 TOSCOLO VERNACCIA DI SAN GIMIGNANO. , suggested by LIAM O'BRIEN

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