Poached chicken, lentil and watercress salad
Delight in a flavorful blend with poached chicken, tender lentils, and crisp watercress. This salad is a harmony of savory and fresh ingredients.
Ingredients:
- 1 cup pearl barley
- 2 1/2 cups vegetable stock or water
- 2 tablespoons vegetable oil
- 1 large egg
- 1 1/2 sticks unsalted butter
- Six 12-ounce chicken breasts on the bone, with skin
- Salt and freshly ground pepper
- Roasted asparagus, for serving (see Note)
Instructions:
- Toast the barley in a medium saucepan on high heat, stirring occasionally, until it turns brown and releases a pleasant aroma, which should take around 5 minutes. Pour in the vegetable stock and oil, cover the saucepan, and let it simmer on low heat for 5 minutes. Strain the mixture into a glass measuring cup, pressing down firmly on the barley to extract all the liquid possible, which should yield approximately 1 cup. Place the liquid back into the saucepan to keep it warm.
- Take a small saucepan, add enough water to cover the egg by 2 inches, and bring it to a boil. Let the egg simmer gently on low heat until it reaches a soft-boiled consistency, which should take about 3 minutes. Drain the hot water and cover the egg with cold tap water.
- Melt 6 tablespoons of butter in each of 2 large nonstick skillets. Season the chicken breasts with salt and pepper. Place 3 chicken breasts in each skillet with the skin side facing down. Cook them over low to medium heat, turning occasionally, until the skin becomes golden and crispy, and an instant-read thermometer shows 155°F when inserted into the thickest part of the meat, approximately 25 minutes. Transfer the cooked chicken to a work surface and let it rest for 10 minutes.
- Meanwhile, cut off the top 1/4 inch of the eggshell using a serrated knife. Transfer the egg contents into a blender with a small spoon. Pour in the warm barley liquid infusion and blend the mixture until it turns into a foamy sauce. Season with salt as needed.
- Bone and slice the chicken breasts lengthwise. Place the chicken on plates with the cut sides facing up. Serve with the barley foam on the side and roasted asparagus.
Summary:
- Calories: 628 kcal
- Fat: 12 g
- Protein: 103 g
- Carbs: 9 g
- Potassium: 1622 mg
- Magnesium: 153 mg