Poached chicken breast with summer vegetables, wholegrain mustard mash and tarragon sauce


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Poached chicken

Wholegrain mustard mash

Tarragon sauce

Summer vegetables

To garnish

Preheat the oven to 180°C/gas mark 4
To prepare the poaching stock for the chicken, place the chicken stock, thyme, bay leaf and tarragon stalk in a saucepan and bring to the boil
  • 400ml of chicken stock
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 sprig of tarragon, leaves picked and reserved for the sauce
Meanwhile, start the mashed potatoes. Place the potatoes in a saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce to a simmer and cook for approximately 20 minutes
Lightly grease an ovenproof dish with a tightly fitting lid with butter, then place the chicken breasts in the base of the dish. Pour the stock over the breasts and place the lid on top. Cook in the oven for 15 minutes
Once the potatoes are completely cooked, strain off through a colander and allow to air-dry for 3 minutes. Pass through a potato ricer. Heat the butter and milk in a saucepan and whisk into the potato, along with the olive oil. Add the mustard to taste, season with salt and pepper and set aside
When the chicken has been poaching for 15 minutes, remove the chicken from the oven, strain off 300ml of the stock and then place the lid back on the dish. Set aside to rest
To make the sauce, add the butter to a heavy-based pan and add the sliced shallots, crushed garlic, thyme, bay leaf and a pinch of salt. Sweat for 3 minutes
Add the white wine vinegar and allow to evaporate completely before adding the reserved poaching stock. Reduce until you have 200ml liquid then whisk in the cream cheese and season with salt and pepper. Pass through a fine sieve, place the sauce back into a saucepan and bring back to the boil. Add the chopped tarragon leaves
  • 1 tbsp of white wine vinegar
  • pepper
  • 1 tsp tarragon leaves, chopped (reserved from the sprig used for poaching)
  • 100g of cream cheese, light or regular
Place the carrots, tarragon, garlic and a pinch of salt to a plan with plenty of water, bring to the boil and cook the carrots until tender. For the green vegetables, bring a large pan of water to the boil and cook each vegetable separately until just tender. Drain and season the vegetables with a little salt and pepper. Gently reheat the mashed, if needed
Place the chicken breasts in a serving dish and pour over the sauce. Arrange the vegetables on top and serve the mash in a dish on the side. Garnish with pea shoots to finish
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