FAST FOOD
Verjuice-poached chicken and baby leaves with basil salad cream

Verjuice-poached chicken and baby leaves with basil salad cream

Serves 4



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


1 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.
2 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.
3 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.


RECIPE Kathleen Gandy PHOTOGRAPHY Brett Stevens STYLING Yael Grinham


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