Poached chicken and vegetables with tomato mustard relish

Tam West

Ingredients

6	Chicken drumsticks, free-range (Main)
6	Bone-in chicken thighs, free-range (Main)
1 stick	Celery, sliced 2cm thick
1	Leek, (white part only) thinly sliced
8 small	Potatoes, well scrubbed
12	Baby carrots, well scrubbed
1 Ltr	Chicken stock
1	Lemon, use the zest only
150 g	Sugar snaps, or mangetout peas
250 g	Tomatoes (Main)
1 Tbsp	Wholegrain mustard (Main)
1 small	Garlic clove, finely chopped
2 Tbsp	Capers
2 Tbsp	Chives, finely sliced
2 Tbsp	White wine vinegar
3 Tbsp	Extra virgin olive oil

Directions

1. Put the chicken, celery, leek, potatoes, carrots and stock into a large wide pan. Add half a teaspoon of salt and lemon zest and bring to the boil. Boil gently for 30 minutes or until the chicken is cooked and the vegetables are tender. Add the peas and simmer another 3 minutes.
2. Meanwhile make the relish. Core the tomatoes with a small sharp knife and nick the skin at the top. Drop the tomatoes into a heatproof bowl and cover with boiling water. Leave for 20 seconds, drain and run under the cold tap until cold. Slip the skins off, halve the tomatoes and remove the seeds with a teaspoon. Discard the seeds and skins, finely chop the flesh and place in a small bowl. Add the mustard, garlic, capers, chives, vinegar and oil. Mix well, taste and season.
3. Serve the chicken, vegetables and broth in wide plates with the relish on the side for spooning over each portion.

More of Ray's light recipes

• Kiwi navarin
• Sausages with warm lentil salad