Verjuice-poached chicken and baby leaves with basil salad cream

AT A GLANCE

  • Serves 4 people

  • 750 ml verjuice or dry white wine
  • 2 fresh bay leaves
  • 4 black peppercorns
  • 3 sprigs thyme
  • 3 sprigs flat-leaf parsley
  • 3 chicken breast fillets
  • 100 gm baby endive leaves
  • 100 gm baby rocket leaves
  • 1 baby cos lettuce, trimmed, washed, dried and torn into bite-sized pieces
  • 2 tbsp extra-virgin olive oil
  • 2 tsp white wine vinegar
  • 1 avocado, halved, seeded, peeled and cut into 1cm-thick slices
  •  
  • Basil salad cream
  • ½ cup pouring cream
  • 1/3 cup sour cream
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice, or to taste
  • ¼ cup coarsely chopped basil
01   Place verjuice, bay leaves, peppercorns and herbs in a large, deep frying pan and bring to the boil, then simmer for 3 minutes. Add chicken and simmer over very low heat for 10 minutes or until chicken is just tender. Remove pan from heat and stand, covered, for 12 minutes. Remove chicken with a slotted spoon, discard cooking liquid, then cool slightly and tear into bite-sized pieces.
02   For basil salad cream, combine creams, mustard and lemon juice in a small bowl, season to taste and whisk to combine. Cover closely with plastic wrap and refrigerate until required. Just before serving, stir in chopped basil. Makes about ¾ cup.
03   Place salad leaves in a large, shallow bowl or on a large plate, add olive oil and vinegar, season to taste and toss to combine, then top with avocado and chicken. Drizzle with a little basil salad cream and serve, with remaining basil salad cream passed separately.
View Full Site