Cook the Book: Chicken in Basil Cream
To poach or to roast? That is the question when it comes to cooking chicken for chicken salad. Many would argue that roasting imparts a more concentrated flavor, but Anna Pump, author of this week's Cook the Book selection, Summer on a Plate, favors poaching. Not only is it simpler, it makes the meat moist and succulent.
Today's recipe is for a version of chicken salad made all the more vibrant and seasonal with the addition of fresh basil. Chopped celery and sliced grapes add sweetness and crunch, all while keeping the green theme.
A customer favorite at Loaves & Fishes, this recipe is easy to double for a crowd and would make a spectacular lunch paired with tomato-corn salad and bowls of chilled vichyssoise.
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Chicken in Basil Cream
- makes 4 servings -
Adapted from Summer on a Plate by Anna Pump.
Ingredients
For the chicken
2 large whole chicken breasts (about 2 pounds), skin and bones removed
1/2 red onion, sliced paper thin
1/2 cup finely chopped celery
1 1/2 cups seedless green grapes, halved
For the basil cream
1 clove garlic, sliced
1 1/2 cups loosely packed fresh basil leaves, rinsed and patted dry
2 tablespoons fresh lemon juice
1 cup mayonnaise
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1 small head red leaf lettuce, leaves separated, rinsed, and dried
Procedure
1. Place the chicken breasts in a large saucepan, cover with cold water, and bring to a boil. Lower the heat and simmer for 12 to 15 minutes, depending on the thickness of the breasts. Drain and cool.
2. Cut the chicken into bite-sized pieces and place in a large bowl. Add the onion, celery, and grapes.
3. For the basil cream: combine the garlic, basil, and lemon juice in a food processor or blender and process until smooth. Add the mayonnaise, salt, pepper, and sugar, and pulse a few times to blend. Pour over the chicken and mix well to coat all.
4. Distribute the lettuce among four serving plates. Top each with a scoop of the chicken in basil cream and serve.
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5 Comments:
When I was growing up, both my mother and paternal grandmother always poached the chicken for their salad, but the poached whole chickens, not just the non fatty (read no flavor) breasts. As a catering chef, whenever I make chicken salad, I roast whole chickens and use both the white and dark meat (unless client specifies), and almost always they ask why it tastes "so much better than theirs"...fat is flavor...
iwannacook at 4:40PM on 07/21/08
Whenever I poach chicken breasts the meat comes out tough and tasteless. Any tips for "moist and succulent"?
DJ Dedd at 5:35PM on 07/21/08
@ DJ
You should really only poach a chicken breast whenit is still attached to the bone, covered in its skin. This will help keep it moist. Also, make sure the water is at a simmer and not a boil...peace
iwannacook at 8:04PM on 07/21/08
I agree about skin and bones, but I have a ton of boneless skinless breasts in my freezer. I'd poach them in chicken broth and keep the broth. That definitely adds extra flavor IMO. I poach for 9-10 minutes (maybe my breasts are smaller?) and watch carefully and turn to simmer the second it starts to boil. Boiled chicken is tough chicken. It also makes a difference where you buy your meat. I make chicken salad almost exactly like this recipe and it is delicious. I want this cookbook!!!!!
PerkyMac at 10:55PM on 07/21/08
I would have to say my mother though later on in life one of my best friends inspired me to step out of my comfort zone and try cooking more interesting dishes.
chefrober at 7:23AM on 07/22/08