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  • 2 skinless chicken breasts
  • 100ml white wine
  • 1 small onion
    halved
  • 3-4 sprigs thyme
  • 1 bay leaf
  • 6 black peppercorns
  • 150g small broad beans
    podded
  • 16 baby carrots
    trimmed
  • 1 small bulb fennel
    trimmed
  • a small handful chives
    trimmed
  • 5-6 sprigs tarragon
    leaves stripped
  • 1 level tbsp small capers
    drained
  • handful curly parsley
    roughly chopped

vinaigrette

  • 2 good tsp white wine vinegar
  • lemon
    squeezed
  • 1 clove new season’s garlic
  • 2 tsp Dijon mustard
  • 1½ tsp golden caster sugar
  • ½ tsp flaked sea salt
  • 3 tbsp olive oil

Nutrition: per serving

  • kcal5
  • fat10.1g
  • carbs11.9g
  • fibre5.05g
  • protein20.25g
  • salt1.2g

Method

  • step 1

    Put the chicken breasts in a saucepan and pour over the wine. Add 200ml cold water, the onion, thyme, bay leaf and peppercorns. Cook over a moderate heat, cover and bring to a gentle simmer. Poach the chicken for 10 minutes.

  • step 2

    Strain the chicken and liquor through a fine sieve, reserving the stock. Set the chicken on a board to cool and pour the stock into a clean pan. Bring to the boil, drop in the podded beans, return to the boil and cook for 2 minutes. Remove with a slotted spoon and refresh in a sieve under running water until cold before draining them. Cook the carrots in the stock for 5 minutes. Refresh and drain them.

  • step 3

    Squeeze all the beans out of their skins and put in a large serving bowl. Add the carrots. Cut the fennel into wafer-thin slices. Add to the bowl along with the whole chives, tarragon and capers. Scatter in the parsley.

  • step 4

    Tear the chicken into long shreds and scatter over the salad. Whisk together all the vinaigrette ingredients, except the oil, with some black pepper in a small bowl. Whisk in the oil bit by bit until thickened. Season the salad, then drizzle over the vinaigrette and toss lightly before serving.

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