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Poached Chicken & Blue Cheese Share Platter with Lemon & Dill Dressing.

Prep Time: 25 mins Cook Time:35 mins Serves: 4-6

Ingredients

  • 1 brown onion, peeled, cut into 2cm rounds

  • 2 (300g each) chicken breast fillets

  • 2 bay leaves, fresh or dried

  • 1 tsp sea salt (for poaching water)

  • 1/2 teaspoon cracked pepper

  • 1/2 cup whole egg mayonnaise

  • 1 lemon, juice

  • 500g baby Kestrel potatoes, or baby chat

  • 1 bunch leafy rocket, rinsed and dried

  • 1 Lebanese cucumber, thinly sliced into rounds

  • 120g green beans, trimmed

  • ½ cup walnuts

  • 2 tablespoons honey

  • 1 tablespoon balsamic vinegar

  • 50g Danish blue cheese, crumbled

  • 1/2 tablespoons capers

  • sea salt and cracked black pepper, to taste

Lemon & Dill Dressing:

  • ⅓ cup extra virgin olive oil

  • 1 (40ml) lemon, juice and zest

  • 1 tsp Dijon mustard

  • 1 tsp maple syrup

  • 2 tbsp fresh dill, finely chopped

  • Salt and pepper, to taste

Method

  1. Preheat the oven to 180ºC fan forced and get a small baking tray. Place the onions onto the base of the baking tray and chicken, bay leaves, salt and pepper. Fill the tray up with water to cover the chicken. Cover with parchment paper and foil. Poach in the oven for 1 hour, until the chicken pulls apart.

  2. Let the chicken breast cool and drain out the liquid. Finely shred chicken and add mayonnaise and lemon. Season to taste. This can be prepared a day in advance and stored in the fridge.

  3. In a small frypan add walnuts, honey and balsamic vinegar. Stir and bring up to a bubble, approximately 2-3 minutes. Take off the heat to cool.

  4. Place baby chat potatoes in a pot of salted cold water. Bring to a boil and simmer for about 10–12 minutes, until just fork-tender. Add the beans for the last 1-2 minutes. Drain and set aside to cool slightly. Once slightly cool halve the chat potatoes.

  5. In a bowl, whisk together olive oil, lemon juice, zest, mustard, maple, dill, salt and pepper. Whisk until well combined. Taste and adjust lemon or maple syrup to balance acidity and sweetness.

  6. On a large round platter, in a circular pattern, lay the leafy rocket, chicken, cucumber, beans, and potatoes on the platter.

  7. Crumble the blue cheese over the beans, scatter the honeyed walnuts. Drizzle the potatoes with the lemon & dill dressing and scatter capers on top. Season with a pinch of sea salt and a grind of black pepper.

This platter is perfect with potatoes and beans served slightly warm or at room temperature and makes for a stunning centrepiece for lunch or light dinners.

Cooking notes:

  1. Make the chicken, honey walnuts, and dressing the day before for a really quick showstopper to ‘wow’ your guests this Easter.