Poached Chicken and Asparagus With Green Goddess Sauce Recipe

Ingredients

• For the Chicken and Asparagus:
• 4 bone-in, skin-on, split chicken breast halves (about 4 pounds; 1.8kg)
• 1 carrot, peeled and cut into large dice
• 1 celery rib, cut into large dice
• 1 leek, white and light green parts only, washed well and cut into large dice
• 2 large sprigs fresh tarragon
• 1 cup (235ml) dry white wine
• 1 1/2 tablespoons (15g) kosher salt, plus more for seasoning
• 1/2 teaspoon (3g) whole black peppercorns
• 12 large spears asparagus (about 1/2 pound; 225g), washed well, woody ends trimmed and stalks peeled
• 4 tablespoons (60g) unsalted butter, melted
• For the Green Goddess Sauce:
• 3/4 cup (170g) mayonnaise
• 1/4 cup (55g) sour cream
• 1 tablespoon (15ml) rice wine vinegar
• 1/2 bunch watercress (about 2 ounces; 55g), leaves only
• 1/4 cup fresh tarragon leaves
• 1/4 cup flat-leaf parsley leaves and tender stems
• 10 fresh chives, plus minced chives for garnish
• 4 oil-packed anchovy fillets, drained
• Kosher salt and freshly ground black pepper
• 1 cup (240ml) heavy whipping cream

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