Perfect match: chicken salad and riesling


  • Serves 6 people

  • 1.5 litres (6 cups) chicken stock
  • 2 spring onions, halved
  • 1 chicken (about 1.3kg)
  • 400 gm podded broad beans (about 1kg unpodded)
  • 200 gm sugarsnap peas, trimmed
  • 2 bunches asparagus, trimmed, thinly sliced lengthways on a mandolin
  • 4 breakfast radishes, quartered
  • 2 watermelon radishes, thinly sliced on a mandolin
  • ½ cup each mint and parsley, coarsely torn
  • 2 tbsp chervil
  • To serve: baby purple radish leaves
  • To serve: crusty bread
  • Young garlic dressing
  • 3 young garlic (see note), white part only, trimmed
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 1 egg yolk
  • 1 anchovy fillet, finely chopped
  • 200 ml olive oil
  • 1 tbsp finely chopped chives
  • To taste: lemon juice
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.

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