Poaching is a gentle way of cooking that results in succulent chicken, which can also be used cold for sandwiches.
Serves: 4-6
INGREDIENTS
800 grams boneless chicken breasts, skin on
1 bay leaf
1 small onion, quartered
1 teaspoon sea salt
Salad
1 small red onion, very thinly sliced
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon wholegrain mustard
1 teaspoon honey
1 red apple, julienne
1½ cups seedless red grapes, halved
½ cup hazelnuts, roasted, skinned and roughly chopped
2 large handfuls of baby rocket
sea salt and freshly ground pepper
METHOD
Chicken: Put the chicken in a large saucepan with the bay leaf, onion and salt and place a small plate on top to keep the chicken submerged. Add enough cold water to cover the chicken and bring
to a simmer. Poach gently for 12-15 minutes, until the chicken is fully cooked. Cooking time will depend on the thickness of the chicken. Transfer to a plate and cool. Cover and refrigerate if not using immediately.
Salad: Soak the onion in a bowl of cold water for 10 minutes. Drain and squeeze dry in a clean tea towel.
Whisk the olive oil, vinegar, mustard and honey in a large bowl and season. Add the apple and toss gently but thoroughly to coat in the dressing. This stops the apple from turning brown.
To assemble: Discard the skin and shred the chicken into long strips.
Add to the dressing along with the remaining ingredients, toss well and transfer to a serving platter.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.