The chicken breast, a weekly staple in most households, lean and quick to cook. Poaching and shredding the breast, allows it to be adapted to a variety of cuisines and dishes, so we’re sharing our favourite recipes. This chicken sanga, comes together in minutes and is the perfect amount of creamy, tangy and salty. A crowd pleaser for you and the kiddies alike.
Poached Chicken Ingredients:
2 x 250g Organic Chicken Breasts
1 litre Hagen's Organics Chicken Stock
3 Bay Leaves
2 Sprigs Thyme
Handful Peppercorns
Remaining Ingredients:
1 tbsp Mayo
1 tbsp Natural/Greek Yoghurt
1 tsp Capers, roughly chopped
1 tsp Dijon Mustard
1 tbsp Pickle Juice
Handful Parsley, roughly chopped
Rocket
Salt and Pepper
Sourdough Bread
Butter
Method Poached Chicken:
Heat stock in saucepan and add in bay leaves, thyme and peppercorns.
Once it comes to the boil, add in the chicken breast and bring back to the boil.
Turn heat to a low simmer and cover.
Cook for 15 minutes or until chicken is just cooked through.
Remove from heat and let sit for 5 minutes before removing the chicken.
Method Sandwich:
For one sandwich, I used 1 cup of shredded, poached chicken.
To the chicken, add in the mayo, yoghurt, capers, mustard, pickle juice and parsley.
Mix thoroughly and season with salt and pepper.
Butter both sides of the bread and spread chicken mixture.
Top with rocket and then the remaining piece of bread.
There's something particularly meditative about sitting down and folding dumplings, which is exactly the type of past time that we're all currently looking for. The filling for these potstickers is very simple, including pork, cabbage and garlic chives. Getting the folding right can take some practise, but if you're struggling, just folding them into half moons will work well too!
Meals that you can rely on when you're short on time. Just because we have more time at home right now, doesn't mean we have the motivation for luxurious, slow-cooked meals every night and that's where these recipes come in handy. There's something for everyone in this series, with perfectly cooked steak, honey and soy chicken and comforting pasta dishes that we crave over winter.
With travel to the US feeling like a far-off fantasy, here's one way to bring some 'I NY' vibes into your life: with a homemade Reuben. This New York deli classic is a simple grilled sandwich with corned beef, Swiss cheese, sauerkraut and Russian dressing tucked between slices of rye. Serve with a handful of potato chips, a pickle and a strong black coffee.
