Orange Tarragon Chicken in Belgian Endives
Servings 20 People
Ingredients
- 2 oz boneless skinless chicken breasts, about 6each
- 2 strips of orange zest made using vegetable peeler
- 1 tsp peppercorns
- 1 in small carrot cuta few pieces
- 1/2 onion skin removed, root intact
- 2 thyme sprigs
- 4 leaves tarragon sprigs removed and reserved for use below
- 1 bay leaf
- 1 tsp mustard
- 1 Tbsp apple cider vinegar
- 3 Tbsp orange juice
- 1 Tbsp extra-virgin olive oil
- 3 Tbsp finely chopped fresh tarragon leaves
- 1 Tbsp chives
- 1 Tbsp orange zest
- 1/4 tsp salt
- 1/4 tsp pepper
- 20 Belgian endive leaves washed and dried (from about 2 or 3 endives)
- 1/4 cup slivered almonds
Instructions
- In shallow saucepan wide enough to accommodate all ingredients in a single layer, place chicken, orange zest, peppercorns, carrot, onion, thyme and tarragon sprigs, and bay leaf. Pour in cold water to cover chicken by about 1 in (2.5 cm). Place pan on stove and heat on high. The moment water begins to simmer, reduce heat, and keep at a gentle simmer for 15 to 20 minutes. Do not allow water to boil. After time has elapsed, turn off heat, and remove chicken to plate and allow to cool thoroughly. Place in container with lid and refrigerate once cool.
- In small jar or bowl, combine mustard, vinegar, orange juice, olive oil, tarragon leaves, chives, orange zest, salt, and pepper.
- Using 2 forks or stand mixer with paddle attachment on low setting, shred chicken.
- Pour dressing over chicken and stir well. Fill endive leaves with small amount of mixture, sprinkle with slivered almonds, and serve.
Notes
Per serving: 221 calories; 22 g protein; 9 g total fat (1 g sat. fat); 17 g total carbohydrates (2 g sugars, 6 g fiber); 109 mg sodium