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Buttermilk Chicken and Tarragon Bean Salad with Egg
Summer 2014
Tender green bean salad makes the perfect accompaniment to fried chicken in this summery dish. The bright flavour and crisp texture of the beans perfectly contrast with the crunchy chicken skin and soft poached eggs. Create a picnic-worthy version of this dish by simply skipping the eggs.
Serves 4
FRIED CHICKEN
3 cups (750 mL) water
⅓ cup (80 mL) kosher salt
⅓ cup (80 mL) granulated sugar
10 peppercorns
1 bay leaf
1 small strip lemon peel
1 whole chicken, cut into 10 pieces
1½ cups (375 mL) buttermilk
6 to 8 cups (1.5 to 2 L) vegetable oil
2½ cups (625 mL) all-purpose flour
Generous grinding of black pepper
POACHED EGGS (optional)
1 tsp (5 mL) white vinegar
4 eggs
Pinch of kosher or Maldon salt
SALAD
3 tbsp (45 mL) white wine vinegar
½ tsp (2 mL) honey
¼ tsp (1 mL) Dijon grainy mustard
2 dashes hot sauce
Pinch freshly ground black pepper
3 tbsp (45 mL) olive oil
1 tsp (5 mL) finely chopped fresh tarragon
1 lb (500 g) string beans, such as green, yellow, white, purple or a mix, blanched (see instructions below)
1 Stir 1 cup (250 mL) water with salt, sugar, peppercorns and bay leaf in a saucepan. Set over medium-high. Heat until salt and sugar are dissolved. Remove from heat. Add lemon peel and remaining 2 cups (500 mL) cold water.Pour into a medium bowl large enough to later hold brine and chicken. Refrigerate for about 1 hour until chilled. Add chicken pieces to brine. Refrigerate for 6 to 12 hours. Drain brine off. Lightly rinse and discard bay leaf, peppercorns and lemon peel. Pour buttermilk overtop. Continue refrigerating for 6 to12 more hours.
2 When chicken is ready, partially fill a deep fryer or deep pot with enough oil for chicken to be submerged. Heat to 325°F (160°C).
3 Place flour in a large bowl. Remove chicken from buttermilk. Grind pepper overtop. Dredge in flour.
4 When oil is hot, add half of chicken. Cook for 12 to 15 minutes until deep golden and chicken is cooked through. Turn chicken halfway through frying. Remove to paper towels. Pat dry with more paper towels. Continue with remaining batch of chicken, maintaining temperature. Let cool slightly. Set aside any crispy skin bits. Remove a few pieces of skin from chicken. Thinly slice and reserve.
5 If using eggs, bring a large wide pot partially filled with water to a boil. Stir in white vinegar.
6 For salad, whisk vinegar with honey, Dijon, hot sauce and pepper in a medium bowl. Slowly whisk in oil. Whisk in tarragon. Slice beans diagonally into quarters. Add to dressing. Toss to coat. Divide between plates. Create a small well in centre of each for eggs.
7 When chicken is cooling, poach eggs. Adjust heat so water is simmering. Crack an egg into a small bowl. Slip into simmering water. Repeat with remaining eggs. Cook until soft poached, 3 to 5 minutes. Remove with a slotted spoon. Pat dry with paper towel. Set 1 egg in centre of well of each salad. Sprinkle each with a small pinch of salt. Top with crispy skin bits. Serve chicken alongside.
Blanch
Blanching yellow or green string beans cooks them slightly while helping them keep or even intensify their colour. To blanch, partially fill a large pot or wide deep pan with water. Bring to a boil. Add beans. Cook for 3 to 5 minutes until tender-crisp. Immediately plunge into a bowl filled with ice water and ice cubes. When cool, drain and pat dry. Enjoy or continue with cooking preparation such as stir-frying, simmering or baking, depending on the dish.
Serves 4
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