Top-ranked recipe named "Poached Chicken, Peach And Rose Petal Salad"
Try this Poached Chicken, Peach And Rose Petal Salad recipe, or contribute your own. "Chicken" and "Celery" are two tags used to describe Poached Chicken, Peach And Rose Petal Salad.
1 To Poach the Chicken: Put in a large saucepan. Pare off the lemon zest with a vegetable parer and add to the pan. 2 Squeeze the lemon juice and add with the remaining ingredients. Add water to cover. Boil and simmer for 40-50 minutes until cooked. Let the chicken cool in its broth, remove and discard the skin and bones. Shred half the meat and save the rest for another dish. 3 For the Dressing: Whisk the vinegar with the sugar and salt until dissolved and whisk in the cream. Add the pepper, taste and adjust the seasoning. 4 If using broad beans, let the frozen beans defrost. If they are fresh, blanch in boiling water for a minute or two and drain. 5 Continue by slitting open the tough grey outer skin and squeezing out the tender, bright green beanlet lodged inside. Simmer for a few minutes in a fresh batch of lightly salted water before draining thoroughly. 6 Before serving arrange the shredded little gem in the base of a bowl and lay the chicken over it. Scatter the peach slices, rose petals and mint leaves and the peas or beans over the chicken. Drizzle some dressing over - not too much or itll look murky. 7 Put the rest into a small jug and pass around, so that each diner can dress his or her own salad as desired. Recipe by: Sophie Grigson
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