Friday, March 26, 2010

Poached Chicken & Asparagus

Yet another easy meal for you guys. This Poached Chicken and Asparagus is a classic easy cooking for men meal, and  is a dinner designed to impress that special someone. Best served with a light and dry white white.

3 Italian parsley stems
1 tablespoon black peppercorns
2 spring onions or ½ an onion finely chopped
1 tablespoon salt
4 skinless chicken breast fillets (200g ea)
8 kipfler potatoes
12 fresh asparagus spears
1 head of witlof (Belgian endive)

1 tablespoon finely chopped fresh chives
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
Pinch sea salt
Freshly ground black pepper

Put the parsley, pettercorns, spring onion and salt into a large saucepan filled with cold water and bring to the boil. Add the chicken breasts, turn off the heat, put the lid on and leave the chicken to poach for 2 hours.

Bring a large saucepan of water to the boil and cook the popaties for 15 minutes, or until tender. Drain and peel. Cut in slives and toss two-thirds the dressing through. Keep warm. Blanch the asparagus in boiling water for 3 minutes, then refresh in cold water.

To make the dressing, stir the chives, oil, lemon juice and salt & pepper in a bowl.

Slice the chicken breasts on the diagonal. Divide the witlof leaves, potato & asparagus equally on serving plates, top with slices of chicken & drizzle some dressing over the top.

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