GILL MELLER’S Poached chicken with spring vegetables and tarragon mayonnaise

This is a softer, greener take on a classic pot roast, something lighter and more in tune with the season. The chicken is gently poached, the broth used to cook the vegetables in stages, and everything is brought together in a bowl with a spoonful of rich, herby mayonnaise.

Preparation time 30 minutes | Cook time 1 hour 20 minutes | Serves 6 to 8

INGREDIENTS

1 fresh organic or free-range whole chicken, about 1 to 1.2kg

2 leeks, trimmed, washed and cut into 3 to 4cm pieces

2 garlic cloves, bashed

500g new potatoes, scrubbed and cut into bite sized pieces

6 to 8 new season carrots, scrubbed or peeled and halved from top to bottom

8 to 12 spears of asparagus, cut into 2 to 3cm pieces

2 little gem lettuces

A few handfuls of broad beans or peas, podded

1 small bunch of parsley, leaves picked and chopped, stems reserved

Sea salt and freshly ground black pepper

For the mayonnaise

2 Stonegate Estate Organic egg yolks

1 very small clove of garlic

1 heaped teaspoon Dijon mustard

1 dessertspoon cider vinegar

150ml sunflower oil

100ml extra virgin olive oil

A small bunch of tarragon, leaves stripped and chopped, stems reserved

Salt and freshly ground black pepper

METHOD

  1. Make the mayonnaise first. Finely grate the garlic, then combine it in a bowl with the Stonegate Estate egg yolks, mustard and vinegar, salt and pepper. Whisk well for 30 to 40 seconds. Combine the oils in a jug, then slowly whisk into the Stonegate Estate egg mixture, a few drops at a time to begin with, then in a very slight trickle, whisking all the time until thick and glossy. Stir through the chopped tarragon and taste, adjusting the seasoning if needed.
  2. Place the chicken into a large pot with the leeks, parsley stems, tarragon stems, bashed garlic and a few black peppercorns. Just cover the bird with water, add a generous pinch of salt and bring gently to a simmer. Place a lid on the pan, turn the heat down low and cook gently for about 1 hour. To check it’s ready, gently pull at a leg with a pair of tongs, it should give easily.
  3. Lift the chicken out onto a plate and leave until cool enough to handle. Tear or carve the meat into generous pieces and set aside.
  4. Strain the broth into a clean pan and bring back to a gentle simmer. Add the potatoes and carrots first and cook for 12 to 15 minutes, or until just tender.
  5. Add the lettuce, asparagus and broad beans or peas and cook for a few minutes more, until everything is bright and just done. Add the chopped parsley and the chicken back to the pan and season the broth well with plenty of salt and black pepper.
  6. Ladle into large pre-warmed bowls and finish with a generous spoonful of the tarragon mayonnaise and a touch of your best olive oil. Serve straight away.
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