1. Gently poach the chicken breasts in a saucepan with the water, into which the court-bouillon cube has been dissolved. Poach them over a low to medium heat for 12 to 15 minutes, then turn off the heat, cover the saucepan with a lid and allow to cool in the liquid for about 30 to 45 minutes. (You can add a little white wine to the water if you wish, reduce the water to 750ml and add 250ml of white wine). 2. Once cool enough to handle, drain and cut the chicken into small bite sized pieces. 3. In a bowl, crush the fresh chèvre (goat's cheese) with a fork, until roughly crumbled with the leaves from the fresh thyme sprigs. Add the black pepper, salt and garlic to taste. Mix gently. Then add the chicken pieces and then the chopped artichoke hearts and the toasted slivered almonds. Mix gently before adding the oil - then decant the chicken salad into a clean/sterile glass jar, such as a kilner jar, which has an airtight lid. 4. Seal with the lid before storing in the fridge until needed, for up to 1 to 2 days. Turn the jar upside down a few times throughout the day making sure that the oil covers the chicken. 5. Serve at the table from the jar or on a picnic with plenty of paper napkins and crusty, rustic bread! Salad leaves would also be a great addition to this chicken salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
