Name: Poached Chicken Smorgasbord
Total time: 30 min
Yield: Serves 2–4
Ingredients: ¼ teaspoon salt; 1 teaspoon Dijon mustard; a handful dried apricots; ¼ cup pecan halves cornichons; 2 cups water; 1 (15-ounce) can whole beets; ⅛ teaspoon ground black pepper; 1 tablespoon salt; 2 tablespoons plus ½ cup light-tasting olive or avocado oil; 4 boneless, skinless chicken breasts (4–6 ounces each); 1 clove garlic; 1 large egg yolk; ¼ teaspoon dried tarragon leaves; 1 tablespoon lemon juice; 2 tablespoons champagne vinegar; 1 large apple; 2 cloves garlic; 1 large seedless cucumber; 1 teaspoon dried chives; 1 lemon

Preparation info

Serves
2–4

Difficulty
Easy
Ready in
30 min

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

This is one of my favorite recipes in the book. The elements are homey and probably in your pantry right now. Casual and easy, like an indoor picnic, it’s a perfect meal for when you don’t feel like cooking or when you need to feed a crowd—after a bracing hike, before a Friday night game, at a lazy Sunday brunch. It’s very easy to increase quantities without increasing the work, and it requires no fussy attention from you. But this dish has everything: a little something sweet, something sa