- 3 chicken breasts, skin and fat off
- 600ml chicken stock
- 1 bay leaf
- 4 sprigs of thyme
- 100g green beans, blanched for 3 minutes
- 4 soft-boiled quail eggs (boil 2.5 minutes and refresh in iced water)
- 300g baby spinach, picked and washed
- 25g cherry tomatoes
- For the spelt:
- 1 tsp of rapeseed oil
- 1 onion finely chopped
- 300g spelt
- 25g chopped dried apple
- 1 lemon; zest from whole of lemon and juice of half
- Salt and black pepper
- For the dressing:
- 1 shallot, finely diced
- 100ml cider vinegar
- 75ml pure maple syrup from Canada
- 25g Dijon mustard
- 25g peeled green grapes, halved
Poached chicken, quail eggs, maple and grape dressing
Poached chicken, quail eggs, maple and grape dressing
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Poached chicken, quail eggs, maple and grape dressing recipe a try?
Ingredients
Method
METHOD:
Poach chicken in stock; when cooked set aside and keep stock.
For spelt mixture, heat oil, add onion until soft, add spelt and stir well.
Add stock from the chicken and cook for 20 minutes. Remove from heat and stir in dried apple and lemon.
For the dressing, sauté the shallots and add the green grapes, cider vinegar, maple syrup and Dijon mustard.
TO SERVE:
Add spelt into centre of the plate. Add green beans, baby spinach, sliced poached chicken, quarters of cherry tomatoes and soft-boiled quail eggs, and place on top. Finish with maple and green grape dressing.
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