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Verjuice-poached chicken and baby leaves with basil salad cream

You'll need

750 ml verjuice or dry white wine 2 fresh bay leaves 4 black peppercorns 3 sprigs thyme 3 sprigs flat-leaf parsley 3 chicken breast fillets 100 gm baby endive leaves 100 gm baby rocket leaves 1 baby cos lettuce, trimmed, washed, dried and torn into bite-sized pieces 2 tbsp extra-virgin olive oil 2 tsp white wine vinegar 1 avocado, halved, seeded, peeled and cut into 1cm-thick slices   Basil salad cream ½ cup pouring cream 1/3 cup sour cream 1 tsp Dijon mustard 1 tsp lemon juice, or to taste ¼ cup coarsely chopped basil


  • 01
  • Place verjuice, bay leaves, peppercorns and herbs in a large, deep frying pan and bring to the boil, then simmer for 3 minutes. Add chicken and simmer over very low heat for 10 minutes or until chicken is just tender. Remove pan from heat and stand, covered, for 12 minutes. Remove chicken with a slotted spoon, discard cooking liquid, then cool slightly and tear into bite-sized pieces.
  • 02
  • For basil salad cream, combine creams, mustard and lemon juice in a small bowl, season to taste and whisk to combine. Cover closely with plastic wrap and refrigerate until required. Just before serving, stir in chopped basil. Makes about ¾ cup.
  • 03
  • Place salad leaves in a large, shallow bowl or on a large plate, add olive oil and vinegar, season to taste and toss to combine, then top with avocado and chicken. Drizzle with a little basil salad cream and serve, with remaining basil salad cream passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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