Tarragon Chicken Salad Loaf
4 skinless chicken breast fillets (400g–500g)
2 cups chicken stock
1tbs tarragon vinegar
a handful of fresh French tarragon leaves or 1tsp dried tarragon
sea salt and black peppercorns
1/2 cup thick mayonnaise
1/4 cup creme fraîche
salt and milled black pepper, to taste
1 ciabatta, country-style bread or baguette
soft butter lettuce leaves
Place the chicken in a saucepan with the stock, vinegar, tarragon, a little salt and a few peppercorns.
Bring to a boil, cover tightly, turn off the heat and allow to cook and cool in the hot broth.
To make the filling, slice the cooled chicken fillets thinly, mix with the mayonnaise and creme fraîche, and season to taste.
Slice the bread horizontally. Sandwich the bread with the chicken filling, lettuce and chives.
Slice across for serving.
Recipe Phillippa Cheifitz
This recipe originally appeared in our 2014 Food issue.