Ingredients
250ml Verjuice
250ml water
125ml Extra Virgin Olive Oil
350g leek chopped coarsely
5 sprigs lemon thyme
1 sprig rosemary
3 fresh bay leaves
6 peppercorn
600g free-range chicken breasts
100g french-style green lentils
340g asparagus
100g red onion finely diced
1 cup flat leaf parsley coarsely chopped
1 bunch rocket
Dressing
2 tbspn crème fraiche
1 tbspn lemon juice
1 tbspn lemon thyme leaves chopped
250ml Verjuice
250ml water
125ml Extra Virgin Olive Oil
350g leek chopped coarsely
5 sprigs lemon thyme
1 sprig rosemary
3 fresh bay leaves
6 peppercorn
600g free-range chicken breasts
100g french-style green lentils
340g asparagus
100g red onion finely diced
1 cup flat leaf parsley coarsely chopped
1 bunch rocket
Dressing
2 tbspn crème fraiche
1 tbspn lemon juice
1 tbspn lemon thyme leaves chopped
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
Combine the Verjuice, water, oil, leek, thyme, rosemary, bay leaves and peppercorns in a saucepan over high heat; bring to a rapid simmer. Season the chicken breast, then add to the pan, skin-side down. Reduce heat to medium; cover and cook for 2 minutes, then turn them and cook for 2 minutes. Remove pan from heat; cover for 30 minutes. Slice the chicken thinly.
2
Meanwhile, cook lentils in a large saucepan of boiling water for 25 minutes or until just tender; drain.
3
Cook asparagus in a medium saucepan of boiling salted water for 2 minutes or until just cooked through. When cool enough to handle, slice in half lengthways.
4
DRESSING: Place ingredients in a small bowl and whisk to combine; season to taste.
5
Place lentils, chicken, asparagus, onion, parsley, rocket, and dressing in a large bowl; toss to serve.
6
Maggie's tip: Suitable to freeze, not suitable to microwave.
1
Combine the Verjuice, water, oil, leek, thyme, rosemary, bay leaves and peppercorns in a saucepan over high heat; bring to a rapid simmer. Season the chicken breast, then add to the pan, skin-side down. Reduce heat to medium; cover and cook for 2 minutes, then turn them and cook for 2 minutes. Remove pan from heat; cover for 30 minutes. Slice the chicken thinly.
2
Meanwhile, cook lentils in a large saucepan of boiling water for 25 minutes or until just tender; drain.
3
Cook asparagus in a medium saucepan of boiling salted water for 2 minutes or until just cooked through. When cool enough to handle, slice in half lengthways.
4
DRESSING: Place ingredients in a small bowl and whisk to combine; season to taste.
5
Place lentils, chicken, asparagus, onion, parsley, rocket, and dressing in a large bowl; toss to serve.
6
Maggie's tip: Suitable to freeze, not suitable to microwave.
