This recipe is an excellent introduction to spring: it’s French, wholesome, healthy and super tasty.
Poached chicken makes a grand Sunday lunch that leaves you with excellent leftovers. Walking through the Adelaide Central Market is a pleasure this time of year so take your time and hunt around. House of Organics should have all the spring veg hitting their shelves and Marco the Mushroom Man has started to get amazing morels from the Adelaide Hills. The best chickens in the state come from Barossa Birds and Savannah Farm, so have a good look for their products at the Market, as this recipe calls for the highest quality chook. To keep this lunch on the French tip, serve this with baguettes from Dough and finish with an epic, stinky Epoisses from Smelly Cheese.
- 250mL water
- 80g unsalted butter
- 80g carrots, cut in half lengthways, then cut into 0.5cm slices
- 80g celery, cut into 0.5cm slices
- 80g leeks, cut into 0.5cm rings
- 80g zucchini, cut in half lengthways, then cut into 0.5cm slices
- 80g Fresh peas
- 80g Broad beans (shelled)
- 80g Chopped asparagus
- 1 Whole chicken (broken down into breasts, thighs, legs, wings and oyster)
- Salt and freshly ground white pepper
- 1 Sprig tarragon
- 1 Sprig rosemary
- 50g chopper chervil
- 1 Lemon
- 50g Adelaide Hills morels
- 50g Button mushrooms, quartered, cleaned
- ½ Garlic clove, puréed
- 1 tsp finely chopped shallots
- 1 Handful flatleaf parsley, coarsely chopped
- 40g Tomatoes, seeds removed, finely chopped
- 1. Place the water and butter into a medium frying pan with a lid over high heat and bring to the boil.
- 2. Add the carrots, celery, leeks, rosemary, zucchini and tarragon and bring back to the boil.
- 3. Season the chicken with salt and freshly ground black pepper and place into the pan on top of the vegetables. Cover with a lid and simmer for six to seven minutes, or until the chicken is almost completely cooked through.
- 4. Add all the mushrooms and replace the lid and cook for one minute.
- 5. Place the garlic, shallots and parsley into a bowl and mix well; this mixture is called a persillade.
- 6. Add the persillade and tomatoes to the pan and season to taste with salt and freshly ground black pepper.
- 7. Test the chicken is cooked by inserting a skewer into the thickest part of the thigh and breast - if the juices run clear the chicken is cooked. If the juices are not clear, replace the lid and cook for one to two minutes more, or until completely cooked through. Add the peas, asparagus and broad beans and the chervil on the finish and leave for three minutes off the heat and add a squeeze or two of lemon.
- 8. To serve, remove the chicken breasts from the pan and cut in half on the diagonal. Spoon some of the vegetables onto each plate and top each pile with two pieces of chicken. Add a further spoonful of vegetables and drizzle with the cooking juices.
The Bees’ Free the Bees album. Put Chicken Payback on repeat and have a one-person dance party in the kitchen. The weather has been pretty dreary of late, so this plucky guitar-driven mishmash should help usher in spring that bit quicker.
Murdoch Hill’s 2015 The Tilbury Chardonnay
Michael Downer has definitely established himself as one of Adelaide’s notable young wine makers. On the surface, this wine is all austerity and good grace, but as it warms up a little it starts to throw out some wilder, off-key notes. Straight laced enough to keep your Nan happy, just enough quirk to keep you interested. It’s best drunk straight out of the bottle mid-chicken prepping.