Ingredients
Units
Scale
- 10 whole black peppercorns
- 2 ribs celery, roughly chopped
- 2 yellow onions (1 roughly chopped, 1 finely chopped)
- 4 lb bone in, skin on chicken breasts
- 2 chicken drumsticks, cut into pieces
- 1 (3″) piece ginger, peeled (2″ thinly sliced, 1″ finely chopped)
- 1 leek, roughly chopped
- 1 head garlic, halved crosswise, plus 2 cloves, finely chopped
- 1 star anise
- 1/2 lemon, thinly sliced
- 1/2 orange, thinly sliced
- Kosher salt, to taste
- 3 tbsp. unsalted butter
- 1 tbsp. curry powder
- 1/4 cup flour
- 1/4 cup heavy cream
- 2 tbsp. currants
- 4 cloves black garlic, minced finely
- 2 tbsp. finely chopped dried apricots
- 1 1/4 cups mayonnaise
- 1/2 cup Greek-style yogurt
- 1/4 cup mango chutney
- 1/8 cup freshly grated horseradish
- 1 tbsp. fresh lime juice
- Freshly ground black pepper, to taste
- 1/2 cup slivered toasted almonds
- Dill fronds
- Thinly sliced fresh white or brown bread
- Mixed greens
Instructions
- Put chicken pieces in pot of water, covered by water to 1″ above the meat – boil hard and remove scum.
- Add peppercorns, celery, roughly chopped onion, thinly sliced ginger, leek, halved garlic head, star anise, lemon, orange, and salt.
- Bring to a boil over high heat, reduce heat to medium-low, and simmer, partially covered, for 1 hour. Remove saucepan from heat and let cool.
- Remove chicken from pan and set aside. Pour stock through a fine strainer into a 4-qt. saucepan, and bring to a boil over high heat; cook until reduced to 1 cup, about 1 ½ hours. Let cool.
- Meanwhile, remove meat from chicken breasts and tear into thick strips, discarding skin and bones; refrigerate. Discard drumstick pieces or snack as you see fit.
- To make the sauce, heat butter in a 2-qt. saucepan over medium heat. Add finely chopped onion, ginger, and garlic and cook, stirring, until soft, 3–5 minutes.
- Add curry powder, cook for 2 minutes, and stir in flour. Cook, stirring, for about 1 minute. Add reduced stock and bring to a boil; cook, stirring constantly, until thick, 1–2 minutes.
- Remove from heat and stir in cream. Pour sauce through a fine strainer into a large bowl and discard solids. Stir currants, minced black garlic and apricots into sauce, and let cool.
- Add mayonnaise, yogurt, horseradish, chutney, and lemon juice to cooled sauce, season with salt and pepper, and whisk to combine. Add chicken to cooled sauce, and toss to combine; refrigerate. Add almonds just before serving and garnish with dill fronds.
- If making a sandwich, cut the crusts off bread, add a thin layer of mixed greens, add chicken on top, finish with a top piece of bread and cut into pieces.
- Prep Time: 0 hours
- Cook Time: 0 hours
