14 Pavillion Drive, Airport Oaks, Auckland


Verjuice-poached Chicken and Baby Leaves with Basil Salad Cream

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


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


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.