One chicken- 3 Dinners
Here are some ideas on how to turn one delicious poached chicken from night 1 into 2 consecutive meals that will feed a small family (with one or 2 young children).
Poached chicken with tarragon mayonnaise and green salad (recipe below)
Leftover chicken thai salad
Leek, potato and leftover chicken pie
Creamy and cheesy barley risotto
POACHED CHICKEN WITH TARRAGON MAYONNAISE AND GREEN SALAD
Serves 3 to 4
One free-range and hormone free chicken, about 1.5kg
3 to 4 bay leaves
1 small fennel, the leaves and branch of a large one
5 or 6 cloves
2 tbsp sea salt
1 tbsp fennel seeds
1 tbsp szechuan pepper
1.5l water or more depending on the size of your dish
3 tbsp very good quality mayonnaise (or homemade if possible)
1 tsp Dijon mustard
A handful fresh tarragon, finely chopped
1 butterhead or red oak leaf lettuce, washed
1 tsp dijon mustard
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
Place the chicken in a large cast iron dish or casserole. Peel and cut the vegetables into large pieces and add to the chicken along with the cloves, salt, fennel seeds and szechuan pepper. Fill up the casserole with water so the chicken is just about covered. Partially close with a lid leaving a little space for some steam to escape. Place on the hob over medium to low heat and simmer gently for an hour or so.
In the meantime, prepare the mayonnaise by mixing all the ingredients together. Leave in the fridge until the chicken is ready to be served.
Once the chicken cooked, take it out of the stock and carve it. Reserve the stock and vegetables for more delicious recipes- it will keep for 2 to 3 days.
Get the salad ready at the last minute. In a large bowl, mix together the mustard and vinegar until combined. Add the olive oil salt and pepper and mix vigorously until the vinaigrette comes together. Toss the salad with the dressing. Serve at once along with the chicken and mayonnaise and a good piece of bread.