POACHED CHICKEN BREASTS WITH A WARM SALAD
This is a classic French-style warm salad. Poached chicken breasts are sliced and served on warm Agria potatoes and baby leeks with red onion, black olives and chives and a dressing of red or rose vinegar and extra virgin olive oil.
Ingredients
700 gram Agria Potatoes peeled and sliced 1 cm thick
700 gram skinless chicken breasts
5 gram Italian parsley
1 fresh bay leaves
12 baby leeks white part only, outer leaves peeled off
1 Red Onion very thinly sliced
40 gram Farro pitted kalamata olives
6 Tbsp extra virgin olive oil
5 Tbsp Red Wine Vinegar
2 Tbsp chives, thinly sliced
Method
Boil (or steam) the potatoes in plenty of salted water until tender. Drain well
At the same time, boil the chicken gently in a seperate saucepan of water with the parsley and bay leaf for 15 minutes. Drop the leeks into another saucepan of water for 3 minutes, drain well
Place a quarter of the warm potatoes and leeks on four warm dinner plates. Slice the warm chicken breasts and place a quarter on each of the four plates on top of the leeks and potatoes
Place a quarter of the onion and olives on top. Mix the oil and vinegar, taste and season with salt and freshly ground black pepper. Sprinkle chives over everything and serve