Poached Chicken with Tarragon and Chive Mayonnaise

Adapted from Canal House Cooks Every Day

This dish can easily be multiplied for a crowd. I made it for 25 people recently! The meat is tender and moist and the homemade mayonnaise dresses it perfectly.

For the mayonnaise:
1 large egg yolk
1 small clove garlic, pressed
Kosher salt
Juice of 2 lemons
1/2 cup canola oil
1/2 cup olive oil
1/2 cup fresh tarragon leaves, chopped
1/2 cup chopped chives

For the chicken:
4 bone-in chicken breasts halves with skin
1 onion, quartered
1 rib celery, havled
1 bay leaf
Kosher salt
1 teaspoon black peppercorns
6 oz. fresh arugula, for serving

To make the mayonnaise, whisk together the egg yolk, garlic, a big pinch of salt and the juice of 1 lemon. I used the VitaMix to make this mayo, but you can easily make it by hand if you don’t have a blender handy. Add the oils in a slow stream. If whisking by hand, go slowly allowing the mixture to emulsify. If using the blender, keep it on a low speed. Add the remaining lemon juice and additional salt to taste. Stir in the herbs. Cover and refrigerate until ready to use.
Poach the chicken using the method outlined in this post. If you’re too lazy to click the link, I’ll lay it out for you again (seriously?!). Place the chicken in a deep pot. Add the onion, celery, bay leaf, salt and peppercorns. Cover with cold water by one inch. Bring to a gentle boil, then reduce the heat and cover for 15 minutes. Place the chicken on a plate to cool.
Once cool, remove the skin and bones and toss back into the pot. Continue cooking skin, bones and remaining poaching water to make chicken stock. I like to toss in odds and ends from my fridge, too – a carrot or two, a garlic head halved crosswise, greens that are about to go bad, you name it. Once the broth has a rich aroma, strain it and keep refrigerated or freeze.
To serve the chicken, line a plate with a bed of arugula. Pull the chicken apart into chunks and place it on top. Spoon the mayonnaise over and sprinkle with chives.
Quick Tips
1. This is my favorite way to make chicken. It produces moist, tender meat that can be tossed onto salads or into sandwiches.
2. I had never made homemade mayonnaise before. Who knew it was so easy? I don’t even like mayonnaise but this tastes nothing like the stuff you get in the jar.

Preparation time: 30 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

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