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Poached chicken tonnato
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Prep Time:
25 minutes
25 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
35 minutes
35 minutes
Try poaching chicken in a rich and savory sauce made with creamy tuna and tangy olives.
Ingredients:
- 150g mayonnaise
- 185g can tuna in olive oil, drained
- 20.00 ml salted capers, rinsed, drained
- 1L (4 cups) chicken style liquid stock
- 125ml white wine
- 4 x 170g chicken breast fillets
- 1/4 preserved lemon (see note)
- 80g olive
- 40.00 ml chopped flat-leaf parsley
- Rocket leaves, to serve
Instructions:
- In a food processor, blend together tuna, mayonnaise, lemon juice, capers, and 2 tablespoons of stock until silky smooth. Transfer the flavorful sauce to a bowl, cover, and refrigerate until ready to use.
- In a saucepan over high heat, bring wine and the rest of the stock to a boil. Add chicken, lower heat to a simmer, and cook for 5 minutes. Remove from heat, cover with a lid, and let it stand for 10 minutes to finish cooking. Drain, reserving the liquid for later use if desired.
- Remove the white pith and flesh from the preserved lemon, then finely chop the rind. Combine it with olives and parsley in a bowl.
- Serve the thickly sliced chicken on the sauce accompanied by lemon salsa and fresh rocket for a delightful presentation.