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Poached Chicken Deluxe Picnic Rolls

With Laura Faire

Poached Chicken Deluxe Picnic Rolls

Serves 6
Preparation time 5 minutes
Cooking time 20 minutes
Cooling time 25 minutes

4 chicken breasts
1/2 lemon
1 bunch parsley stalks, (leaves reserved)
1 bunch fresh tarragon or dill, (leaves reserved)
1 tablespoon salt
6 peppercorns

1 free-range egg yolk
1 teaspoon Dijon mustard
1/2 lemon, juice only
200 ml grapeseed oil
parsley leaves, finely chopped
tarragon or dill leaves, finely chopped

1 head of baby cos lettuce, sliced
1/4 cup toasted sliced almonds
1 stalk celery chopped
1 loaf French bread

Bring a litre of water to the boil in a large saucepan or deep-sided frying pan. Add the lemon, parsley, tarragon, peppercorns and salt.
Add chicken and poach for 15-20 minutes until cooked though.  Shred the chicken and cool.
Place the egg yolk in a bowl with mustard and lemon juice and slowly whisk in the oil. Fold through the chopped herbs and season. 
Fold together the poached chicken, lettuce, almonds and celery.  Stuff into the baguette, wrap in baking paper and string to look pretty on your picnic.

(Broadcast 7 December 2012)