Name: G & T drunken chicken with iceberg, mint and cucumber salad and English cream dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 small iceberg lettuce, leaves separated; 1/3 cup (loosely packed) mint, coarsely chopped; 1 small Lebanese cucumber, seeds removed, diced; G & T drunken chicken; 500 ml (2 cups) tonic water; 200 ml gin; 35 gm white sugar; 30 gm (¼ cup) sea salt; 3 juniper berries; 1 star anise; 1 cardamom pod, bruised; 1 piece dried mandarin peel; 2 skinless chicken breasts (about 200gm each); English cream dressing; 1 tbsp hot English mustard; 1 tbsp chardonnay vinegar; 110 ml pouring cream; of caster sugar, Pinch

G & T drunken chicken with iceberg, mint and cucumber salad and English cream dressing

Australian Gourmet Traveller recipe for G & T drunken chicken with iceberg, mint and cucumber salad and English cream dressing by Matt Wilkinson from Melbourne restaurant Circa, the Prince.

Serves 4

Prep

15M

Cook

10M

Total

25M

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“Classic English salad – fresh, with a little heat from the dressing. The G & T part is a play on traditional white-cut Chinese chicken, with a little Yorkshire twist.”

Ingredients

1 small iceberg lettuce, leaves separated

1/3 cup (loosely packed) mint, coarsely chopped

1 small Lebanese cucumber, seeds removed, diced

G & T drunken chicken

500 ml (2 cups) tonic water

200 ml gin

35 gm white sugar

30 gm (¼ cup) sea salt

3 juniper berries

1 star anise

1 cardamom pod, bruised

1 piece dried mandarin peel

2 skinless chicken breasts (about 200gm each)

English cream dressing

1 tbsp hot English mustard

1 tbsp chardonnay vinegar

110 ml pouring cream

of caster sugar, Pinch

Method

Main

1.For G & T drunken chicken, bring all ingredients except chicken to the simmer in a saucepan over medium heat. Add chicken, simmer until just cooked (7-8 minutes). Cool chicken in poaching liquid in refrigerator (15-20 minutes). Remove from liquid, coarsely shred and set aside.

2.For English cream dressing, whisk mustard and vinegar in a bowl to combine, add cream and whisk until soft peaks form (1-2 minutes). Season to taste with sea salt and sugar, refrigerate until required.

3.Combine lettuce, mint, cucumber and chicken in a bowl, drizzle with a little dressing, toss lightly, and serve drizzled with extra dressing.

This recipe is from the February 2010 issue of .
Drink Suggestion: 2007 Toscolo Vernaccia di San Gimignano. Drink suggestion by Liam O’Brien
Notes

Matt Wilkinson

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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