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Serves 10
Oven-Poached Chicken:
1 4 to 5 pound roasting chicken
1 1/2
cups chicken stock
1/2 cup dry white wine
1 bay leaf
1 teaspoon
dried tarragon
1 teaspoon dried thyme
Salad:
1 pound rotini
pasta
1 pound asparagus
1/2 pound snow peas, trimmed
1 red pepper,
seeded and sliced
1/2 cup unblanched almonds, toasted
Basil-Tarragon Dressing:
1/2 cup chopped onion
2 tablespoons
white sugar
2 tablespoons chopped fresh basil
2 tablespoons chopped
fresh tarragon
1 clove garlic, minced
1 cup canola oil
1/2 cup
white wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon pepper
Place chicken in large roasting pan. Combine chicken stock, wine, bay
leaf, tarragon and thyme; pour over chicken, cover with foil and bake in a 375
degree oven until drumsticks move easily and liquid runs clear.
Remove from
pan and cool completely. Remove all meat from chicken and cut into bite size
pieces. Cover and refrigerate up to 24 hours. Cook pasta until al dente. Drain
and rinse under cold running water. Break off tough ends of asparagus. Cook in
boiling water until tender-crisp. Add snow peas to asparagus for 30 seconds.
Drain vegetables and rinse under cold running water. Cut asparagus into
bite-size pieces; add asparagus and snow peas to chicken, along with red pepper
and almonds.
In food processor, combine onion, parsley, sugar, basil,
tarragon and garlic; process until finely chopped. Add oil, vinegar, salt and
pepper; process until creamy. Add dressing to salad and toss well.
