- 4 x corn-fed chicken breasts, wing bone trimmed and skinned
- 500ml/17fl oz chicken stock
- 4 shallots
- 2 bulbs smoked garlic
- 15g/½oz fresh tarragon
- 15g/½oz fresh coriander
- 15g/½oz fresh basil
- 400ml/14½fl oz tomato ketchup
- 125ml/4½fl oz sunflower or light olive oil
- ½ lemon, juice only
- 6 drops Worcestershire sauce
- salt and freshly ground black pepper
- 500g/1lb 2oz new potatoes
- 225g/8oz asparagus, trimmed
- 4 shallots
- ½ bunch fresh chives, snipped
- 150ml/¼ pint mayonnaise
- vine cherry tomatoes fried in olive oil and balsamic vinegar
- deep fried basil leaves
- Heat the stock in a deep frying pan and gently poach the chicken for 10-15 minutes. Place in a bowl.
- While the chicken is cooking, put the shallots, garlic and herbs into a blender and pulse until finely chopped.
- Add the tomato ketchup and slowly incorporate the oil, lemon juice and Worcestershire sauce. Blend until combined and season to taste.
- Pour the tomato and tarragon dressing over the chicken, leave to cool and marinate.
- Bring a large pan of salted water to the boil. Cook the new potatoes until tender. Drain and chill.
- Bring a large pan of salted water to the boil. Blanch the asparagus for 2-3 minutes. Drain and chill.
- Chop the shallots, dice the new potatoes and add the asparagus and snipped chives.
- Gently fold in the mayonnaise, season to taste and refrigerate.
- Remove the chicken from the dressing and put on a large serving plate or bowl. Pour over the dressing and spoon the potato and asparagus salad on to the plate.
- Finish with fried vine cherry tomatoes and basil leaves and serve.