Free range poached chicken with maple and grape dressing

The Federation of Quebec Maple Syrup Producers (FPAQ)

The Federation of Quebec Maple Syrup Producers (FPAQ)

Standard Supplier 26th January 2016

Free range poached chicken with maple and grape dressing

INGREDIENTS
3 chicken breasts, skin and fat off
600ml chicken stock
1 bay leaf
4 sprigs of thyme
100g green beans, blanched for 3 minutes
4 soft-boiled quail eggs (boil 2.5 minutes and refresh in iced water)
300g baby spinach, picked and washed
25g cherry tomatoes

For the spelt:
1 tsp of rapeseed oil
1 onion finely chopped
300g spelt
25g chopped dried apple
1 lemon; zest from whole of lemon and juice of half
Salt and black pepper

For the dressing:
1 shallot, finely diced
100ml cider vinegar
75ml pure maple syrup from Canada
25g Dijon mustard
25g peeled green grapes, halved

SERVINGS
4 portions

METHOD
Poach chicken in stock; when cooked set aside. Keep stock. For spelt mixture, heat oil, add onion until soft, add spelt and stir well. Add stock from the chicken and cook for 20 minutes. Remove from heat and stir in dried apple and lemon. For the dressing, sauté the shallots and add the green grapes, cider vinegar, maple syrup and Dijon mustard.

TO SERVE
Add spelt into centre of the plate. Add green beans, baby spinach, sliced poached chicken, quarters of cherry tomatoes and soft-boiled quail eggs, and place on top. Finish with maple and green grape dressing.

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