Poached Tarragon & Mint Chicken
with Lettuce & Asparagus
Introduction
This is one of my favourite spring dishes! Its light, fragrant and incredibly flavoursome. The lightly poached chicken in the herby broth with the poached veggies is just the perfect thing to eat sat in the sun with a glass of white wine.
The recipe strangely has cooked lettuce in the dish which for me was a revelation when I first tried it in the south of France. It has a real subtle flavour and providing you don't overcook it has a really nice texture. Its a relatively quick dish to make so get the wine in the chiller and get this made!!!
I like to use dried tarragon in this dish as it punches a bit more flavour but if you prefer to swap out with fresh you can do, i just personally think it doesn't pack the hit I am looking for (and I always have some in the cupboard).
Difficulty
Beginner
Serves
4
Equipment
Large casserole pan with a lid
Ingredients
- 4 x Chicken Breasts
- 12 x Asparagus Spears (Halved)
- 1 x Shallot (Finely Sliced)
- 2 x Little Gem Lettuce (Quartered)
- 1 x Litre Chicken Stock
- 2 x Tsp Dried Tarragon
- 1 x Tbsp Fresh Mint (Finely Chopped)
- 2 x Garlic Cloves (Thinly sliced)
- 1 x Tbsp Olive Oil
- 100g Frozen Peas
- Zest of a Lemon
Method
- Fry the shallots over a low-medium heat for about 5 minutes. You want it to go translucent but not brown. Add the garlic and cook for 2 more minutes.
- Season the chicken with salt and pepper, and then add to the pan with the chicken stock and tarragon. Cover with a lid and poach on a low-medium heat for 12 - 15 mins.
- Add in the Asparagus, lettuce, peas and cook for a further 4 - 5 mins until the vegetables are cooked through.
- Sprinkle over the mint and lemon zest and serve.