Olive-oil poached chicken with tapenade and summer aïoli vegetables

Name: Olive-oil poached chicken with tapenade and summer aïoli vegetables
Yield: Serves 4
Ingredients: 120 ml (4 fl oz/½ cup) garlic mayonnaise (aïoli: bought or homemade); 400-600 ml (14 fl oz-1 pint/1¾-2½ cups) light olive oil, plus 2 tbsp for the vegetables; 1 x 200 g (7 oz) can chickpeas, rinsed and drained; Rocket (arugula); Wedges of lemon; Sea salt and freshly ground black pepper; 8 yellow cherry tomatoes; Juice of ½ lemon; 8 red cherry tomatoes; 1 head of garlic, halved widthways; 175 g (6 oz) French (green) beans, cooked; 4 free-range eggs; 2 anchovy fillets in oil, rinsed, drained and chopped; 4 tbsp olive oil; 1 tbsp chopped flat-leaf parsley; 75 g (2½ oz/scant ½ cup) pitted black olives; 1 garlic clove, crushed; 4 x 175 g (6 oz) French-trim skinless chicken breasts; 12 long red radishes, trimmed; 8 asparagus tips, cooked

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Poaching meat or fish in a warm bath of light olive oil keeps the food extremely moist and succulent. It is important to keep the temperature of the oil constant during the cooking. This poached chicken is delicious served warm or at room temperature.

Ingredients

400-600 ml (14 fl oz-1 pint/1¾-2½ cups) light olive oil

Main course
Gluten-free
Summer

Method

Put the oil in a small flameproof casserole dish (Dutch oven) over a low heat. Add the garlic and cook for 15 minutes until the oil reaches 93°C (200°F).

Add the chicken breasts, submerging them completely in the warm oil. Keeping the oil at a constant temperature, poach the breasts for 30 minutes until cooked through and tender.

Remove with a slotted spoon to kitchen paper (pap