The Family Kitchen by Rob Kirby

Author:Rob Kirby
Language: eng
Format: epub
ISBN: 9781472935526
Publisher: Bloomsbury Publishing
Published: 2016-03-08T16:00:00+00:00

All-in-the-Blender Tomato, Tarragon and Basil Chicken

The ideal thing about this dish is that it travels really well and is great for picnics. I chose to do this recipe for the Golden Jubilee weekend broadcast on the BBC’s Saturday Kitchen with my good mate Gregg Wallace. It’s an amazingly easy peasy dish which still holds strong today. Perfect with a Jersey Royal potato salad with mustard-seed mayo.

serves 4

1 litre chicken stock

4 corn-fed chicken breasts, wing bone trimmed and skinned

4 shallots

3 cloves of smoked garlic

¼ bunch of tarragon, leaves only

¼ bunch of basil, leaves only

400ml tomato ketchup

125ml sunflower oil

juice of ½ lemon

1 tablespoon Worcestershire sauce

sea salt and freshly ground black pepper

Heat the stock in a medium saucepan, then add the chicken breasts and gently poach for 10–15 minutes until cooked through (if using a meat thermometer or probe, the temperature should reach 65–70°C, or prick with the tip of a knife to check the juices run clear). Transfer the chicken to a bowl. Retain the stock.

While the chicken is poaching, place the shallots, garlic, tarragon and basil in a blender and pulse until finely chopped. Add the tomato ketchup and slowly incorporate the oil, lemon juice, Worcestershire sauce and around 50ml of the chicken stock. Blend until combined and season to taste.

Place the tomato and herb dressing in a bowl. When the chicken is cooked, carefully drop into the dressing, making sure it is well covered. Leave to cool and marinate for 1 hour.

Once marinated, remove chicken from the bowl and serve with your favourite salad.

“The ideal thing about this dish is that it travels really well and is great for picnics.”

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