Poached Chicken with Braised Leeks and Mustard Vinaigrette

, from Issue #26. August, 2015
Photography by Aaron McLean.
Poached Chicken with Braised Leeks and Mustard Vinaigrette

Serves: 4-6


3 single, boneless chicken breasts
1 carrot, sliced
4 parsley stalks
1 bay leaf
1 teaspoon sea salt

4 slim leeks, root end left intact
1 cup chicken stock
1 red capsicum, thinly sliced
2 cloves garlic, thinly sliced
2 bay leaves
6 sprigs of thyme
zest of 1 lemon
juice of 1⁄2 a lemon
3 tablespoons olive oil
sea salt and freshly ground pepper

1⁄4 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, crushed
sea salt and freshly ground pepper

To serve
flat-leaf parsley to garnish


Vinaigrette: Whisk all the ingredients in a bowl and season.

Chicken: Put the chicken in a large saucepan with the carrot, parsley stalks, bay leaves and sea salt. Add enough cold water to cover the chicken. Bring to a simmer and cook gently for 5 minutes. Take off the heat and leave in the water for 30 minutes. Discard the water and dry the chicken on kitchen towels. Pull the meat into long shreds and toss with the vinaigrette. Refrigerate until ready to use.

Leeks: Preheat the oven to 180°C. Wash the leeks and cut in half lengthwise through the root. Place cut side down in a baking dish large enough to hold them in a single layer. Add the remaining ingredients and season.

Wet a piece of scrunched up baking paper under the tap then smooth out and place over the leeks. Bake for 30 minutes or until tender when pierced with a knife.
Set aside to cool.

To serve: Arrange the leeks on a long serving platter, reserving some of the capsicum for garnish. Pile the chicken on top of the leeks and garnish with the reserved capsicum and flat-leaf parsley.

Menu: Serve this with Zucchini and Herb Soup as a starter, Green Bean, Broccolini and Asparagus Salad as a side, and Apple, Rum and Raisin Cake to finish.