Poached Chicken with Artichoke Risotto and Leek Vinaigrette

Ed Baines's combination of tender chicken with creamy risotto and piquant dressing is the perfect choice for a special meal
By Ed Baines
Poached Chicken with Artichoke Risotto and Leek Vinaigrette
  • Rating:
  • Serves: 2
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: medium


For the chicken

  • 500 ml chicken stock
  • 1 chicken, corn-fed
  • 400 g jerusalem artichokes, unpeeled
  • 2 large leeks

For the risotto

  • 125 g butter
  • 100 g arborio risotto rice
  • 1 tbsp truffle oil
  • 1 bunches parsley, chopped

For the vinaigrette

  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 225 ml vegetable oil
  • 25 g black truffles, to serve


1. For the chicken: bring the chicken stock to the boil in a large pan. Add the chicken crown to the pan and poach in the chicken stock for 30 minutes. After 10 minutes add the Jerusalem artichokes to the stock. After a further 5 minutes add the leeks.

2. Take everything out and reserve the liquor. Separate the chicken into 2 breast pieces, leaving the bone in.

3. Slice the leeks into batons and purée the artichokes in a food processor or blender. Allow everything to cool.

4. For the risotto: heat the butter in a medium pan and add the rice. Cook the rice in the butter until translucent, then slowly add the poaching liquor a ladleful at a time, stirring, until it is absorbed by the rice and the rice is cooked. Then fold in the puréed artichoke and truffle oil. Sprinkle with the parsley.

5. For the vinaigrette: mix all the ingredients together. Stir in the leek batons.

6. Heat a griddle pan or frying pan and brown the chicken for 3 minutes on both sides.

7. To serve: put a mound of the risotto onto a plate and place a breast of chicken on top. Shave the truffle over the chicken and finish off by drizzling the vinaigrette around the plate.

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