Quote:
Originally Posted by kshe95girl
That sounds right up my alley, share the recipe, please?
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Chicken Salad with Tarragon, Toasted Pine Nuts and Golden Raisins
Flavor tip: Make this salad a few hours before serving and let it marinate at room temp, which will allow the flavors to meld.
Poached Chicken:
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
1 med unpeeled onion cut into eighths
2 unpeeled garlic cloves
1/2 lemon sliced in half
6 fresh flat leaf parsley sprigs
3 fresh thyme sprigs
1 tbsp black peppercorns
1 tsp fine sea salt
1 c dry white wine
1/4 c red wine vinegar
3 1/2 - 4 lbs bone in chicken breasts(with skin)
1/2 c golden raisins
1/2 c pine nuts
3 scallions, thinly sliced
1/4 c fresh tarragon
1/4 c chopped fresh chervil or flat leaf parsley
3 tbsps chopped fresh chives
3/4 c extra virgin olive oil
1 tbsp mild white wine vinegar
1 tsp sea salt
coarsely ground black pepper
For poached chicken put carrots, celery, onion, garlic, lemon, parsley, thyme, peppercorns, salt, wine and vinegar in a large pot. Add 8 c water and bring to a boil.
Add chicken, cover reduce to a gentle simmer and simmer until cooked through, about 30 minutes. Remove chicken from liquid and let cool; discard poaching liquid.
Pull meat off bone, discarding bones and skin. Shred chicken into pieces.
Soak raisins in warm water for 15 min; drain.
While raisins are soaking, toast pine nuts in a skillet over medium heat, tossing constantly, until lightlygolden. Transfer to a plate.
Combine chicken, raisins, pine nuts, scallions, tarragon, chervil, chives, oil, vinegar and salt in a large bowl and toss well. Season with pepper. Let sit at room temperature (see tip), if desired or serve immediately.
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