Sai Woo's Spatch-cocked Roast Chicken

A fresh, steaming sandwich made with poached chicken breasts and fresh herbs for a wonderful lunch or dinner experience.
Directions for: Hot Open-Faced Creamed Chicken with Tarragon

Ingredients

Sandwich

3 Tbsp butter, plus more softened for toast

2 Tbsp all-purpose flour

cup dry white wine

1 cups chicken stock, recipe follows

Kosher salt and freshly ground white or black pepper

cup baby frozen peas

cup heavy cream

1 (4-oz) jar chopped pimientos, drained

2 - 3 Tbsp chopped fresh tarragon

1 heaping Tbsp Dijon mustard

Freshly grated nutmeg

1 - 1 lb(s) shredded Poached Chicken Breasts, recipe follows

4 (1 1/2 inches thick) good-quality white bread

Poached Chicken Breasts

6 bone-in, skin-on chicken breast halves (or 3 full breasts)

4 cloves garlic, smashed

2 - 3 stalks celery, quartered

1 bay leaf

1 carrot, quartered

1 lemon, sliced

1 onion, quartered

Herb bundle of fresh parsley, rosemary, sage and thyme tied with kitchen string

Kosher salt

Directions

Sandwich

1. Heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the wine and cook until slightly reduced, 1 minute. Whisk in the stock and simmer until thickened. Season with salt and pepper. Add the peas, heavy cream and pimientos and return to a low simmer. Add the tarragon, mustard and a few grates of nutmeg, then stir in the chicken.

2. Toast the bread, then liberally butter and cut corner to corner. Ladle the creamed chicken over the toast points and serve.

Poached Chicken Breasts

1. Put the chicken in a medium stockpot. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the liquid and let cool. Strain the stock. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks.

Tips and Substitutions

The creamed chicken can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered.

See more: Chicken, Herbs, Legumes, Lunch, Main, Vegetables