Ingredients
1 cup (250ml) Maggie Beer Verjuice
1 cup (250ml) water
1/2 cup (125ml) Maggie Beer Extra Virgin Olive Oil
350g leek, chopped coarsely
5 sprigs lemon thyme
1 sprig rosemary
3 fresh bay leaves
6 whole black peppercorn
600g free-range chicken breasts
1/2 cup (100g) french-style green lentils
340g asparagus (2 bunches)
1 small red onion, finely diced
1/2 cup flat leaf parsley, coarsely chopped
1/2 bunch rocket
Dressing
1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil
2 tbspn crème fraiche
1 tbspn lemon juice
1 tbspn lemon thyme leaves, chopped
1 cup (250ml) Maggie Beer Verjuice
1 cup (250ml) water
1/2 cup (125ml) Maggie Beer Extra Virgin Olive Oil
350g leek, chopped coarsely
5 sprigs lemon thyme
1 sprig rosemary
3 fresh bay leaves
6 whole black peppercorn
600g free-range chicken breasts
1/2 cup (100g) french-style green lentils
340g asparagus (2 bunches)
1 small red onion, finely diced
1/2 cup flat leaf parsley, coarsely chopped
1/2 bunch rocket
Dressing
1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil
2 tbspn crème fraiche
1 tbspn lemon juice
1 tbspn lemon thyme leaves, chopped
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Methods
Prep time: 10 mins / Cook time: 30 mins.
METHOD
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.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 10 mins / Cook time: 30 mins.
METHOD
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.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).