Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon



Serves: 10
Preparation time: 30 minutes
Cooking time: 105 minutes
Total time:  2 hours 15 minutes
Additional time: Allow additional time for chilling chicken

30 minutes


  • For oven-poached chicken:
    1-5 pound roasting chicken
    1 1/2 cups chicken stock
    1/2 cup white wine
    1 bay leaf
    1 teaspoon tarragon and thyme

    For salad:
    1 pound rotini pasta
    1 pound asparagus, cooked
    1/2 pound snow peas, trimmed and blanched
    1 red pepper, seeded and sliced
    1/2 cup almonds, unblanched and toasted

    For basil-tarragon dressing:
    1/2 cup white onion, chopped
    2 teaspoons sugar
    2 teaspoons each fresh basil and tarragon
    1 garlic clove, minced
    1 cup vegetable oil
    1/2 cup white wine vinegar
    to taste salt and pepper


  • Preheat oven to 375 degrees.
    Place roasting chicken in large pan.
    In glass measure, combine stock, wine, bay leaf, tarragon and thyme; pour over chicken. Cover pan with foil.
    Bake 1 1/2 hours or until drumsticks move easily in sockets. Remove pan from heat; set aside to cool completely.
    Remove chicken to board; strain stock and reserve for another use, such as soup.
    Remove all meat from chicken, discarding skin and bones; cut meat into 2-by 1-inch pieces. Place chicken meat in large bowl; refrigerate, covered up to 24 hours.
    In large pot of boiling salted water, cook pasta 5 to 7 minutes. Drain well; rinse under running water.
    Cut asparagus into 2-inch pieces; add to snow peas and 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 and well combined. Add dressing to salad; toss well. Spoon unto serving platter. Refrigerate, covered, until ready to serve.
Print Recipe
on The World Cuisine

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

Chicken and pasta salad with asparagus

Add Comment

* Required information
Enter the word hand backwards.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Summer food carousel

Fall   | Winter   | Spring