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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