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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|Serving Size: 1 Serving (311g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 159 (78%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 59.4mg||18 %|
|Sodium 349.3mg||12 %|
|Potassium 266.5mg||7 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 11.9g|
|Protein 3.7g||5 %|
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Calories per serving: 205
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