Poached Chicken and Asparagus With Green Goddess Sauce Recipe

Serves: 4 Save

Ingredients (22)

  • For the Chicken and Asparagus:
  • 4 bone-in, skin-on, split chicken breast halves (about 4 pounds; 1.8kg)
  • 1 carrot, peeled and cut into large dice
  • 1 celery rib, cut into large dice
  • 1 leek, white and light green parts only, washed well and cut into large dice
  • 2 large sprigs fresh tarragon
  • 1 cup (235ml) dry white wine
  • 1 1/2 tablespoons (15g) kosher salt, plus more for seasoning
  • 1/2 teaspoon (3g) whole black peppercorns
  • 12 large spears asparagus (about 1/2 pound; 225g), washed well, woody ends trimmed and stalks peeled
  • 4 tablespoons (60g) unsalted butter, melted
  • For the Green Goddess Sauce:
  • 3/4 cup (170g) mayonnaise
  • 1/4 cup (55g) sour cream
  • 1 tablespoon (15ml) rice wine vinegar
  • 1/2 bunch watercress (about 2 ounces; 55g), leaves only
  • 1/4 cup fresh tarragon leaves
  • 1/4 cup flat-leaf parsley leaves and tender stems
  • 10 fresh chives, plus minced chives for garnish
  • 4 oil-packed anchovy fillets, drained
  • Kosher salt and freshly ground black pepper
  • 1 cup (240ml) heavy whipping cream

Directions

Learn how to make this recipe at Serious Eats