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Gallery Market Salad with Poached Chicken Credit: Gentl and Hyers Recipe Summary prep: 25 mins total: 55 mins Servings: 4
Ingredients Poached Chicken 1 1/2 cups dry white wine, such as Sauvignon Blanc 1 1/2 cups white vinegar 1 head garlic, halved horizontally 2 stalks lemongrass, halved lengthwise and pounded to lightly crush 1 1-inch piece fresh ginger 1 cinnamon stick 3 dried bay leaves 1 dried red chile pepper, such as chile de arbol or Thai bird chile 2 tablespoons coarse salt 2 chicken-breast halves (8 ounces each) Lemon Citronette 2 tablespoons fresh lemon juice 1 teaspoon sugar 1/3 cup grapeseed or canola oil 1/8 teaspoon flaxseeds (optional) Large pinch of dried chili powder, preferably New Mexican Coarse salt Serving 2 heads endive, preferably a mix of white and red, leaves separated 1 cup watercress leaves 1 cup baby chicory 1/2 watermelon radish, thinly sliced
Gallery Market Salad with Poached Chicken Credit: Gentl and Hyers
Recipe Summary prep: 25 mins total: 55 mins Servings: 4
Gallery
Market Salad with Poached Chicken Credit: Gentl and Hyers
Market Salad with Poached Chicken
Credit: Gentl and Hyers
Market Salad with Poached Chicken
Recipe Summary prep: 25 mins total: 55 mins Servings: 4
Recipe Summary
prep: 25 mins total: 55 mins
Servings: 4
prep: 25 mins
total: 55 mins
prep:
25 mins
total:
55 mins
Servings: 4
4
Ingredients
Ingredients
1 1/2 cups dry white wine, such as Sauvignon Blanc 1 1/2 cups white vinegar 1 head garlic, halved horizontally 2 stalks lemongrass, halved lengthwise and pounded to lightly crush 1 1-inch piece fresh ginger 1 cinnamon stick 3 dried bay leaves 1 dried red chile pepper, such as chile de arbol or Thai bird chile 2 tablespoons coarse salt 2 chicken-breast halves (8 ounces each)
2 tablespoons fresh lemon juice 1 teaspoon sugar 1/3 cup grapeseed or canola oil 1/8 teaspoon flaxseeds (optional) Large pinch of dried chili powder, preferably New Mexican Coarse salt
2 heads endive, preferably a mix of white and red, leaves separated 1 cup watercress leaves 1 cup baby chicory 1/2 watermelon radish, thinly sliced
Directions
Poached Chicken: Combine wine, 1 1/2 cups water, vinegar, garlic, lemongrass, ginger, cinnamon, bay leaves, chile, and salt in a medium pot. Bring to a boil, then reduce heat and simmer until flavors are released, 10 minutes. Add chicken, making sure it’s fully submerged in liquid, and simmer, covered, 7 minutes. Remove from heat and let stand, covered, 5 minutes. Use tongs or a slotted spoon to transfer chicken to a cutting board. When cool enough to handle, thinly slice. (Reserve strained broth for another use.)
Lemon Citronette: Whisk together lemon juice and sugar in a bowl. Slowly whisk in oil until combined, then flaxseeds and chili powder. Season with salt.
Serving: Divide endive, watercress, chicory, radish, and chicken evenly among 4 plates. Drizzle citronette over salad; serve immediately.
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All Reviews for Market Salad with Poached Chicken
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Market Salad with Poached Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
