Serves: 10
If they like it, it serves 10 otherwise
Preparation time:
30 minutes Cooking time: 105 minutes
Totaltime:
30 minutes Additional info: Allow additional time for chilling chicken
Ingredients
- For oven-poached chicken:
1-5 pound roasting chicken
1 1/2 cups chicken stock
1/2 cup white wine
1 bay leaf
1 teaspoon tarragon and thyme
For salad:
1 pound rotini pasta
1 pound asparagus, cooked
1/2 pound snow peas, trimmed and blanched
1 red pepper, seeded and sliced
1/2 cup almonds, unblanched and toasted
For basil-tarragon dressing:
1/2 cup white onion, chopped
2 teaspoons sugar
2 teaspoons each fresh basil and tarragon
1 garlic clove, minced
1 cup vegetable oil
1/2 cup white wine vinegar
to taste salt and pepper
Preparation
- Preheat oven to 375 degrees.
Place roasting chicken in large pan.
In glass measure, combine stock, wine, bay leaf, tarragon and thyme; pour over chicken. Cover pan with foil.
Bake 1 1/2 hours or until drumsticks move easily in sockets. Remove pan from heat; set aside to cool completely.
Remove chicken to board; strain stock and reserve for another use, such as soup.
Remove all meat from chicken, discarding skin and bones; cut meat into 2-by 1-inch pieces. Place chicken meat in large bowl; refrigerate, covered up to 24 hours.
In large pot of boiling salted water, cook pasta 5 to 7 minutes. Drain well; rinse under running water.
Cut asparagus into 2-inch pieces; add to snow peas and chicken, along with red pepper and almonds.
Dressing:
In food processor, combine onion, parsley, sugar, basil, tarragon and garlic. Process until finely chopped. Add oil, vinegar, salt and pepper; process until creamy and well combined. Add dressing to salad; toss well. Spoon unto serving platter. Refrigerate, covered, until ready to serve.