Tommy Banks' Herb Poached Chicken Recipe with Shallot Purée | olivemagazine
Tommy Banks, head chef at The Black Swan, Oldstead and Great British Menu star, shares dinner party menu ideas including this herb poached chicken main
Ingredients
- 100g sea salt
- 1 clove garlic
- a handful of sprigs herbs rosemary, thyme, parsley, bay, sage or tarragon
- 2 skinless chicken breasts
- 100g butter
- 6 cloves
- 1 bay leaf
- 650g shallots peeled and sliced
- 200g sheep's yogurt
- 8 spring onions small
- 8 picked onions halved
- olive oil
- 25g butter
- 100g chestnut mushrooms
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