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

Ingredients

Fresh Meat

  • 4 large skinless chicken breasts, or 6 smaller breasts

Store Cupboard

  • 400ml of chicken stock
  • wholegrain mustard, to taste
  • 1 pinch of salt
  • salt
  • pepper
  • salt
  • pepper
  • salt
  • pepper

Salad & Fresh Herbs

  • 1 sprig of thyme
  • 1 bay leaf
  • 1 sprig of tarragon, leaves picked and reserved for the sauce
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 tsp tarragon leaves, chopped (reserved from the sprig used for poaching)
  • 1 sprig of tarragon
  • pea shoots

Fruit & Vegetables

  • 500g of Maris Piper Golden Kings potatoes, peeled, washed and cut into a medium dice
  • 1 large shallot, sliced
  • 1 garlic clove, lightly crushed
  • 200g of chantenay carrots
  • 1 garlic clove
  • 1 handful of baby spinach
  • 200g of peas
  • 12 asparagus spears
  • 120g of French beans
  • 100g of mangetout

Dairy

  • 50g of butter
  • 100g of milk
  • butter, for greasing
  • 20g of unsalted butter

Oils & Vinegars

  • 30ml of extra virgin olive oil
  • 1 tbsp of white wine vinegar

Cheese

  • 100g of cream cheese, light or regular
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