KEY POINTS:
If you're sick of roast chicken, try this poached recipe which allows the meat to absorb all the flavours of the broth it's cooked in
Serves 4
4 skinless chicken breasts
2 cups chicken stock
1 cup white wine
5 black peppercorns
2 bay leaves
Sprig flat leafed parsley
1 strip of lemon peel
1/2 cup cream
16 baby carrots
20 snow peas
1 cup fresh peas
Salsa verde
1/3 cup olive oil
3 cornichons or one gherkin
2 cloves garlic
2 Tbs capers
Juice of one lemon
1 cup flat leaf parsley
1 cup basil
Sea salt
1 Put the breasts in a saucepan. Pour in the stock and wine then add the peppercorns, bay, parsley and lemon peel. Bring to a gentle simmer, cover and let cook for 10 minutes.
2 Remove the chicken, cover and let rest. Strain the stock then return to the pan and add the cream. Bring to boil and let reduce for 10 minutes. Add the carrots, peas and snow peas, season and continue to reduce the sauce for 3 minutes.
3 Remove the vegetables and place on a platter with the chicken. Pour over the sauce and serve with salsa verde.
4 To make the salsa, add all ingredients to the bowl of a food processor and puree until smooth, check for seasoning - makes approximately 1 cup.
