- 3x 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 with a Maple and Grape Dressing
Poached Chicken with a 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 with a Maple and Grape Dressing recipe a try? Serves 4
Ingredients
Method
Poach chicken in stock; when cooked set aside. 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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
