Spring poached chicken

Spring poached chicken

Ingredients :
=> ps or radishes
=> 1 bulb fennel, quartered, herby tops removed and reserved
=> horseradish, freshly grated
=> 1 jar hot creamed horseradish, optional
=> 285 ml crème fraîche
=> 2 handfuls fresh peas
=> 2 handfuls broad beans
=> 1 colanderful spinach or Swiss chard
=> olive oil
=> 1 small handful inner celery leaves
Spring poached chicken
Method

=> To be honest, I think this has got to be one of my favorite meals, but at the same time not any of my friends would even think about having poached chicken for dinner. But do you know what; this is one of the most truly luminous meals. People I’ve fed it to include been gob smacked and I’m sure you will be too. So please, trust me, I won’t stitch you up. Have a go!

=> You will need a large casserole or stock pot to fit your chicken in so that you can plaster it with water by about 2.5cm. Stuff the chicken with the rosemary and bay leaves, then add your chicken to the pot, cover with water and add a good teaspoon of salt. Scatter in the potatoes, bring to the boil, then turn down, place a lid on top and seethe for about 20 minutes. At this point you can add your baby carrot, turnips or radishes and fennel. Carry on simmer for 30 to 40 minutes.

=> When you can effortlessly pull the leg bone away from the chicken, you know that it’s cooked to faultlessness. By that time the other veg will certainly be cooked, but don’t shatter them up. Now… while this is all cooking, you can practice your horseradish cream – the most joyous thing to have with the chicken. In your superstore you will be able to find creamed or hot grated horseradish in a jar, which is OK to use, but if you’re actually lucky you’ll be able to get hold of some fresh horseradish which you can simply peel and grate, period with salt and mix with the crème fraise.

=> All you have to do now is carefully eliminate the chicken to a bowl and add the peas, broad beans and spinach to the consommé. Allow them to cook for one minute, and then season carefully to taste. You can get all your guests to help themselves if that’s easier, but if you want to serve it up, divide a nice mixture of veg stuck between 6 bowls, put some shredded chicken on top, and then ladle over some of the wonderful, comforting broth. Shake over over some of the chopped reserved fennel tops or some celery leaves, with a healthy spoonful of horseradish crème fraîche on top and a drizzle of nice peppery olive oil – it will look and taste sparkling.

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