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We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

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Roast chicken salad with cider, apple and witlof

There are many versions of chicken salad in French cuisine. This one channels the flavours of Normandy - cider, cider vinegar and apples - and combines them with crisp, cool witlof leaves and the anise flavour of tarragon. Walnuts would also make a fine addition.

You'll need

4 inner celery stalks with leaves, coarsely chopped 3 Granny Smith apples, thinly sliced 2 witlof, leaves separated 1 cup (loosely packed) pale frisée leaves ½ cup coarsely chopped tarragon 2½ tbsp olive oil 1½ tbsp cider vinegar 40 gm crème fraîche Juice of ½ lemon   Roast chicken 1 organic free-range chicken (about 1.8kg), at room temperature 1 lemon, quartered ½ bunch tarragon 1 garlic head, halved horizontally 300 ml semi-dry apple cider 1½ tbsp olive oil, plus extra for drizzling


  • 01
  • For roast chicken, preheat oven to 200C. Rinse chicken inside and out under cold running water, pat dry with absorbent paper, and stuff cavity with lemon and tarragon. Place in a roasting pan, add garlic, then pour cider in pan. Drizzle chicken with oil, season to taste and roast until browned and cooked through (45-50 minutes; juices should run clear when the thickest part of the thigh is pierced with a skewer). Cool, then coarsely shred meat (discard skin and reserve bones for stock) and transfer to a large bowl. Squeeze garlic cloves from skins into a separate bowl and mash with a fork.
  • 02
  • Add celery and leaves, apple, witlof, frisée and tarragon to chicken, toss and season to taste.
  • 03
  • Combine oil, vinegar, crème fraîche, lemon juice and mashed roast garlic in a screw-top jar, shake to emulsify and season to taste. Add a little to chicken salad, toss to coat and serve at room temperature with extra dressing on the side.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Oct 2013

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