Delia Smith, The Times March 2012
Remove the skin from the chicken and slice the flesh into longish pieces where possible. Remove all the chicken from the bones and place all the meat in a bowl, seasoning with salt and pepper. In a separate bowl mix the mayonnaise thoroughly with the cream, adding the chopped tarragon and finely chopped spring onions. Now pour the sauce over the chicken, mix it well so that all the chicken pieces get a good coating, then arrange it on a plate of crisp lettuce leaves and garnish with green grapes and a few sprigs of watercress.
HOME-MADE MAYONNAISE
Makes 275ml
2 large egg yolks; 1 clove garlic, crushed; 1 heaped teaspoon mustard powder; 1 level teaspoon salt; freshly milled black pepper; 275ml groundnut oil; ehite wine vinegar; a 1½ pint (850 ml) basin, an electric mixer (or balloon whisk if you need the exercise), plus a damp tea cloth for standing the basin on to keep it steady
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 178 | ||
Calories from Fat: 94 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 65.5mg | 20 % | |
Sodium 42.4mg | 1 % | |
Potassium 209.3mg | 6 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 5.2g | ||
Protein 15.3g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 178
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