Earl grey poached chicken with st clement s salad recipe

Earl Grey Poached Chicken with St Clement s Salad recipe

This article was published by: Matthew

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Recipe intro

This recipe for Earl Grey poached chicken with St. Clement's salad is a delightful and refreshing dish that combines the delicate flavors of Earl Grey tea with tender poached chicken. The chicken is infused with the aromatic essence of Earl Grey tea, resulting in a subtle and unique taste. Paired with a vibrant St. Clement's salad, which features citrus fruits like oranges and lemons, this dish offers a perfect balance of flavors. It is a light and healthy option that is sure to impress your guests.

Keywords: Earl Grey, poached chicken, St. Clement's salad, refreshing, citrus fruits

Earl grey poached chicken with st clement s salad recipe details

Earl grey poached chicken with st clement s salad recipe, recipe Rating: 4.8
Number of votes:130 

Ingredients

	For the chicken:
2	chicken breast fillets
1 liter(s)	water
8	tea bags, Earl Grey
2	leeks, 1 chopped, 1 whole
1 tbsp	olive oil
½	lemon, juiced
2 tbsp	parsley, chopped
	salt and pepper
	For the salad:
350 g	mixed green leaves: spinach, rocket, watercress
1	orange, peeled, seeded
1	lemon
1 tbsp	olive oil

Instructions

Rub salt & pepper into the chicken at least 30 minutes beforehand (overnight if possible). Fill a large pot with the water and bring to boil. Remove from heat and add the tea bags, 1 teaspoon of salt, 1 teaspoon of pepper. Loosely snap one of the leeks to release flavour and add to pot. Cover pot and allow to infuse for 2 minutes before removing the tea bags. Add the chicken breasts to the infusion and bring to the boil. Remove from heat, cover and leave to cook for 25 minutes.

In a separate saucepan heat the olive oil. Add chopped leek and lemon juice and cook for 3 minutes until softened. Add 240 ml of liquid from the tea infusion pot and bring to the boil. Simmer for 2 minutes. Add salt & pepper & parsley.

In a bowl, add the juice of a lemon to the olive oil. Toss in the green leaf salad and segments of the orange. Place in a tea cup and garnish with a few slithers of lemon rind.

Serve the chicken on a full plate and spoon some of the leek & parsley sauce on top.

This recipe has been submitted by Kate.
Kate wanted her recipe to actually TASTE of Britain! She was inspired by the quintessentially British tradition of afternoon tea, tthe fragrant lemony taste of Earl Grey and the lyrics to the old English nursery rhyme “Oranges and Lemons sat the bells of St.Clements.”

Preparation time:
ca. 50 min
Cooking / Baking Time:
ca. 25 min
Grade of difficulty:
easy
Calories per portion:
n/a