Chicken and Shallot Jam on Pain au Levain Recipe
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While looking for a use for sweet-and-sour Shallot-Tarragon Jam, we came up with this simple preparation. Easy and delicious!
Game plan: The poached chicken can be made 1 day ahead. The shallot jam can be made up to 3 days ahead.
For the poached chicken:
- 1 (8-ounce) boneless, skinless chicken breast
- 1/2 medium yellow onion, cut in half
- 1 bay leaf
- 5 black peppercorns
- 1 teaspoon kosher salt
To assemble the sandwiches:
- 4 tablespoons Shallot-Tarragon Jam
- 8 (1/4-inch-thick, 8-by-4-inch-long) slices pain au levain, crusts removed
- Place all ingredients in a medium saucepan. Cover with cold water by 1 to 2 inches and bring to a simmer over medium-high heat; reduce heat to medium low and simmer gently until chicken is completely cooked and no longer pink in the center, about 20 minutes. Remove chicken from poaching liquid, cool, and slice into 1/4-inch-thick pieces.
To assemble the sandwiches:
- Thinly spread 1 tablespoon of the shallot jam on 1 side of 4 slices of the bread. Divide chicken evenly among the sandwiches, placing it on top of the jam in a single layer. Close each sandwich with a remaining bread slice. Cut each sandwich crosswise into 6 long rectangles and serve.
Note: This combination also works nicely with small slices of pumpernickel bread. Divide the toppings among the pumpernickel slices and cut the sandwiches into 2 triangles; no need to remove the crusts.
Beverage pairing: Louis Bouillot Crémant de Bourgogne Rosé, France. A lovely, simple sparkler made from Pinot and Chardonnay in Burgundy, this rosé is light and delicate and will perform flawlessy alongside the chicken. Its pinkish-red fruit and hint of sweetness will also make it a natural partner for the shallot jam.
