14 Pavillion Drive, Airport Oaks, Auckland

Recipe

Verjuice-poached Chicken and Baby Leaves with Basil Salad Cream

Verjuice-poached Chicken and Baby Leaves with Basil Salad Cream
Serves: 4 Ready In: 30 mins

Ingredient

750 ml  

verjuice or dry white wine

2  

fresh bay leaves

4  

black peppercorns

3  

sprigs thyme

3  

sprigs flat-leaf parsley

3  

chicken breast fillets

100 gm  

baby endive leaves

100 gm  

baby rocket leaves

1  

baby cos lettuce, trimmed, washed, dried and torn into bite-sized pieces

2 tbsp  

extra-virgin olive oil

2 tsp  

white wine vinegar

1  

avocado, halved, seeded, peeled and cut into 1cm-thick slices

Basil salad cream

½ cup  

pouring cream

1/3 cup  

sour cream



Method

1

. Place verjuice, bay leaves, peppercorns and herbs in a large, deep frying pan and bring to the boil, then simmer for 3 minutes. Add chicken and simmer over very low heat for 10 minutes or until chicken is just tender. Remove pan from heat and stand, covered, for 12 minutes. Remove chicken with a slotted spoon, discard cooking liquid, then cool slightly and tear into bite-sized pieces.

2

. For basil salad cream, combine creams, mustard and lemon juice in a small bowl, season to taste and whisk to combine. Cover closely with plastic wrap and refrigerate until required. Just before serving, stir in chopped basil. Makes about ¾ cup.

3

. Place salad leaves in a large, shallow bowl or on a large plate, add olive oil and vinegar, season to taste and toss to combine, then top with avocado and chicken. Drizzle with a little basil salad cream and serve, with remaining basil salad cream passed separately.