TAR­RAGON CHICKEN SALAD LOAF

Recipe Phillippa Cheifitz

House and Leisure Food - - HL FOOD -

4 skin­less chicken breast

fil­lets (400g–500g) 2 cups chicken stock 1T tar­ragon vine­gar a hand­ful of fresh French tar­ragon leaves or 1t dried tar­ragon sea salt and black pep­per­corns ½ cup thick may­on­naise ¼ cup crème fraîche salt and milled black pep­per,

to taste 1 cia­batta, coun­try-style bread

or baguette soft but­ter let­tuce leaves chives

Serves 4 Place the chicken in a saucepan with the stock, vine­gar, tar­ragon, a lit­tle salt and a few pep­per­corns. Bring to a boil, cover tightly, turn off the heat and al­low to cook and cool in the hot broth.

To make the fill­ing, slice the cooled chicken fil­lets thinly, mix with the may­on­naise and crème fraîche, and sea­son to taste.

Slice the bread hor­i­zon­tally. Sand­wich the bread with the chicken fill­ing, let­tuce and chives. Slice across for serv­ing.

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