Three-day chicken

Three-day chicken

By
From
Cook for Your Life
Serves
4
Photographer
Gorta Yuuki (studio) and William Meppem (location)

I love this dish so much that I make it every two weeks. It features chicken poached in stock, then shredded and coated in a sweet medieval-flavoured dressing with raisins, citrus zest and cinnamon. The chicken is left to marinate in the dressing for three days, then it is tossed with an extravagant amount of pine nuts, parsley and olive oil.

When you are entertaining, you don’t want to spend all your time in the kitchen, which is why having a dish like this one that can be prepared ahead (a long way in this case!) is really handy.

Ingredients

Quantity Ingredient
1.8kg free-range chicken
1.5 litres Chicken stock
2 cups pine nuts, toasted
1/2 cup flat-leaf parsley leaves, chopped
80-250ml olive oil

Dressing

Quantity Ingredient
1 orange
1 lemon
125ml red-wine vinegar
2 bay leaves
2 tablespoons sugar
1 cinnamon stick
1/2 teaspoon freshly ground black pepper
1 cup raisins

Method

  1. Place the chicken in a large saucepan and cover with the stock. Bring to the boil, then reduce the heat to a simmer and skim off any foam or impurities that have risen to the surface. Simmer the chicken with the lid off for 45 minutes, then remove the chicken from the stock and set aside to cool. Reserve the stock for other recipes.
  2. To make the dressing, use a vegetable peeler to peel the zest from the orange and lemon, then slice it finely. You don’t need the remaining orange and lemon for this recipe.
  3. Put the red-wine vinegar, bay leaves, sugar and cinnamon stick in a saucepan and bring to a simmer. Cook for 10 minutes, then add the pepper, raisins and orange and lemon zest and continue cooking for a further 10 minutes. Remove from the heat and set aside to cool.
  4. Remove the skin from the cooled chicken and discard. Shred the meat into small bite-sized pieces. Put the meat in a ceramic or glass bowl and pour over the dressing. Cover with plastic wrap and refrigerate for 2–3 days.
  5. To serve, toss the pine nuts and parsley through the chicken and dress with olive oil to taste.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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