Cold Dressed Chicken Recipe
Ingredients
| Chicken breasts, boned and skinned - 1 | ||
| Onion | 1 Small, sliced | |
| Bay leaf | 1 | |
| Black peppercorns | 1 To taste | |
| Chicken stock | 1/2 Pint | |
| Tuna in brine | 7 Ounce | |
| Mayonnaise | 5 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Red peppers | 2 To taste | |
| Small jar of capers | ||
| Salt - A Pinch | ||
Directions
MAKING
1) In a heavy based saucepan, keep the chicken bteasts in a single layer.
2) Put in the onion, bay leaf, peppercorns and pour in stock.
3) Let it come to a boil and lower the heat.
4) Close the lid and simmer for 15 minutes.
5) Switch off the heat and let the chicken to cool in the stock.
6) Using a slotted spoon, remove the chicken.
7) Using a knife, slice the breasts thickly and arrange on a serving plate.
8) Return the stock to heat and boil the chicken stock until reduced to 5 tbsp.
9) Through a fine sieve. strain and cool.
10) In a bowl, blend the tuna, mayonnaise, lemon juice, 3 tbsp stock and salt until smooth.
11) Pour in the remaining stock to the sauce, and reduce to the thickness of double cream.
FINALIZING
12) Take a platter and keep the chicken in the middle of it. Pour the sauce over the chicken.
13) Line strips of red pepper in a lattice pattern on the sauce.
14) Keep a caper in the centre of each square.
SERVING
15) Refrigerate for 1 hour and serve with mixed salad and tomatoes.
1) In a heavy based saucepan, keep the chicken bteasts in a single layer.
2) Put in the onion, bay leaf, peppercorns and pour in stock.
3) Let it come to a boil and lower the heat.
4) Close the lid and simmer for 15 minutes.
5) Switch off the heat and let the chicken to cool in the stock.
6) Using a slotted spoon, remove the chicken.
7) Using a knife, slice the breasts thickly and arrange on a serving plate.
8) Return the stock to heat and boil the chicken stock until reduced to 5 tbsp.
9) Through a fine sieve. strain and cool.
10) In a bowl, blend the tuna, mayonnaise, lemon juice, 3 tbsp stock and salt until smooth.
11) Pour in the remaining stock to the sauce, and reduce to the thickness of double cream.
FINALIZING
12) Take a platter and keep the chicken in the middle of it. Pour the sauce over the chicken.
13) Line strips of red pepper in a lattice pattern on the sauce.
14) Keep a caper in the centre of each square.
SERVING
15) Refrigerate for 1 hour and serve with mixed salad and tomatoes.
Chef
