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One 3- to 3 1/2-pound chicken, quartered
1 1/2 pounds yellow-fleshed or red-skinned fingerling potatoes
1/2 pound haricots verts
1 small red onion, sliced into rings
1 cup halved green grapes, sliced in halves
1/2 cup toasted pine nuts
3 tablespoons Champagne or white wine vinegar
1 tablespoon Dijon mustard 3 tablespoons chopped tarragon
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
Bring a large pot of salted water to a boil over high heat.
Add the chicken quarters. Reduce the heat to medium, cover,
and cook for 20 minutes, or until the chicken is tender. Remove
from the pot with two slotted spoons or a long-handled strainer.
Set aside to cool, but maintain the water's boil.
Add the potatoes to the pot and cook until tender when pierced
with a fork, about 20 minutes. Remove from the water with
a slotted spoon or strainer; set aside to cool slightly but
maintain the water's boil.
Add the haricots verts to the pot; blanche for 2 minutes,
then drain and refresh under cool water.
When the chicken is cool enough to handle, remove its skin,
take the meat off the bones, and slice it into bite-size chunks.
Place in a large bowl. Slice the potatoes into 1-inch chunks;
cut the beans into 1-inch strips. Add to the chicken; then
add the red onion, grapes, and pine nuts; and toss gently
to combine.
Whisk the vinegar and mustard in a small bowl until smooth;
whisk in the tarragon, salt, and pepper. Continue whisking
while you drizzle in the olive oil in a slow, steady stream
until the oil emulsifies and the dressing turns creamy, about
1 minute. Pour the dressing over the chicken, potatoes, and
beans. Toss to coat, taking care not to break up the potatoes.
Serve immediately.
Makes 6 servings
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