Chicken, pea and fennel broth with tarragon sauce


You'll need

50 ml olive oil 2 small leeks, thinly sliced bulbs of baby fennel, thinly sliced using a mandolin (fronds reserved) 3 cloves of garlic, finely chopped 1 (1.8kg) fresh organic chicken 2 bay leaves 4 pieces of lemon rind, removed with a peeler 200 gm day-old crustless sourdough bread, coarsely torn 150 gm frozen peas   Tarragon sauce 30 gm day-old crustless sourdough bread, coarsely torn 50 ml lemon juice 25 ml tarragon or white wine vinegar 2 hard-boiled egg yolks ¾ cup each of (loosely packed) tarragon and flat-leaf parsley leaves 1 clove of garlic, finely chopped 150 ml olive oil

Method

  • 01
  • Heat oil in a large casserole over medium heat. Add leek, fennel and garlic and cook, stirring occasionally, until soft (10 minutes). Add chicken, bay leaves, lemon rind and 2½ litres cold water. Season with sea salt and freshly ground black pepper, weight down chicken with a plate and bring to a simmer over medium heat. Cover and cook gently until meat is falling from the bone (about 1 hour).
  • 02
  • Remove chicken from casserole (let broth continue to simmer). When chicken is cool, coarsely shred meat (discard skin and bones) and return to soup, add bread, season, and continue simmering until soup thickens (about 5 minutes). Add peas, cook for another 1-2 minutes then stir in fennel fronds.
  • 03
  • Meanwhile for tarragon sauce, soak bread in lemon juice and vinegar until soft (about 10 minutes). Transfer to food processor, then add egg yolks, herbs and garlic and process until smooth. Add olive oil in a steady stream and process to combine. Season to taste, then serve drizzled over bowls of hot broth.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×