AT A GLANCE
|01||Bring stock and spring onion to the simmer in a saucepan over medium heat. Wash chicken under running water, place in stock breast-side down and poach for 15 minutes, then remove pan from heat and cool to room temperature (3 hours). Drain chicken (reserve stock for another use), coarsely shred meat (discard bones and skin) and set aside.|
|02||Blanch beans and peas until bright green (1 minute for beans; 30 seconds for peas), refresh, drain, peel broad beans and set both aside.|
|03||For young garlic dressing, blanch garlic until tender (1 minute), refresh, drain, then blend with vinegar, mustard, egg yolk and anchovy in a small food processor until smooth. With motor running, add oil in a thin, steady stream until combined, add chives, season to taste and add lemon juice to taste. Thin to drizzling consistency with a little warm water if necessary.|
|04||Combine chicken, peas, beans and remaining ingredients in a bowl, drizzle with dressing and toss to combine. Serve with crusty bread.|
Note Young garlic is available from select greengrocers.