Lemon-poached chicken on Manchego polenta with Sichuan pepper, spinach, pine nuts, peas & beans


Preparation info

  • For


    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

I’m a real fan of chicken. A simple roast chicken and potatoes with peas and broccoli is a perfect meal as far as I’m concerned. However, my second favourite way of eating the humble chook would be to have it poached. It becomes incredibly moist and plump and you then have the added benefit of having masses of delicious stock to play around with as well. I like to serve the chicken at room temperature, which obviously suits summertime, but if you want to eat this piping hot, then once it ha