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Cold Tarragon Chicken

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Ingredients
  Chicken breasts 6 Large, skin on
  Onion 1 , halved
  Celery stick 1 , halved
  Carrot 1 , peeled and halved
  Bay leaf 1
  Tarragon sprigs 3 (1 Extra Sprig For Serving)
  Black peppercorns 10
  Lemon 1⁄2 , sliced
For tarragon mayonnaise
  Egg yolks 2
  Sunflower oil 200 Milliliter
  Extra virgin olive oil 100 Milliliter
  Lemon 1⁄2 , juiced
  Chopped tarragon 3 Tablespoon
Directions

Several hours in advance - or the day before - put the chicken in a casserole; cover with water; bring to the boil; reduce the heat and remove any surface scum.
Add the onion, celery, carrot, bay leaf, tarragon sprigs and peppercorns.
Return to the boil; reduce the heat; cover; simmer for 10 minutes.
Turn off the heat.
When cold, take the chicken out - keep the liquid in the fridge.
Remove the skin, wrap the breasts in foil and refrigerate.
Whisk the yolks with a little salt in a bowl and add some oil drop by drop, until the mixture starts to emulsify.
Then add each oil gently, in a stream, beating constantly.
When it starts to become very thick, add a little lemon juice and continue until all the oil has gone in.
Thin the mayonnaise with 4 tbsp cooking liquid (freeze the rest for stock).
Stir in the tarragon; season.
Slice the chicken and put on a plate; pour on the sauce.
Chill for at least 3 hours.
Decorate with lemon slices and the extra tarragon.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
400 Minutes
Cook Time: 
30 Minutes
Ready In: 
430 Minutes
Servings: 
4

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