Cold poached chicken with lemon and rosemary
Kall inkokt kyckling med citron och rosmarin
Cold poached chicken with lemon and rosemary makes for a delightful addition to a smörgåsbord or a light lunch. Although I normally serve it cold, it can also be served when lukewarm. John Duxbury
• Use the best quality chicken breasts that you can find. I think corn fed organic chicken is the best for flavour.
• It is best to poach the chicken breasts with the skin on, but you can also use skinless breasts.
• You can use the leftover poaching liquid for making soup.
• The dish can be prepared a day in advance if required and kept in a fridge overnight, but bring to room temperature before serving, otherwise the sauce will be solidified.
• Sprinkle the chicken with some lightly crushed lemon sea salt flakes. They are made by Falksalt, a Swedish company, and sold in the UK by Marks & Spencer.
|480 ml||(2 cups)||water|
|240 ml||(1 cup)||dry white wine|
|½ tsp||black peppercorns (about 12)|
|1||small sprig of rosemary|
|2||cloves of garlic, finely sliced|
|4||chicken breasts, about 700 g (1½ lb)|
Dressing and garnish
|2||unwaxed lemons, juice and grated zest|
|1 tsp||fresh rosemary leaves, finely chopped|
|120 ml||(½ cup)||extra virgin olive oil|
|salt and freshly ground black pepper to taste|
|rosemary leaves to garnish|
1. Place water, wine, salt, pepper, rosemary and sliced garlic gloves in a large saucepan and bring to the boil.
2. Place the chicken breasts in the liquid and bring back to the boil. Simmer with a lid on for 15 minutes or until the internal temperature of the chicken reaches 68°C (155°F).
3. If the chicken breasts had skins on, leave them to cool in the poaching liquid until they are cool enough to handle and then remove the skins and return the breasts to the poaching liquid to cool completely.
4. Slice the chicken breasts and arrange them on a serving dish.
5. Garnish with grated lemon zest.
6. Measure out 90 ml (6 tbsp) of lemon juice into a bowl and add the chopped rosemary and olive oil. Whisk to combine and spoon over the chicken.
7. Top with some freshly ground black pepper, salt and rosemary leaves.
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