Chicken Entertaining

Mustard and tarragon chicken rolls with iceberg and radish

Name: Mustard and tarragon chicken rolls with iceberg and radish recipe
Yield: 6
Ingredients: 900g skinless chicken thigh fillets; 2 tbs Dijon mustard; 1 tsp wholegrain mustard; 1 tsp dried oregano; 1/4 lemon; 1/4 cup (60ml) extra virgin olive oil; 1/4 cup (75g) whole egg mayonnaise; 1/2 cup loosely packed tarragon leaves, roughly chopped; 1/4 iceberg lettuce, trimmed, leaves roughly torn; 6 store-bought brioche buns, halved vertically (don’t cut all the way to the base); 1/2 bunch radishes, cut into matchsticks, to serve

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by Helena Moursellas

Oct 05, 2020

"Raise the chicken roll's profile with simple, super-fresh additions like tarragon and radish," says Helena Moursellas.

900g skinless chicken thigh fillets
2 tbs Dijon mustard
1 tsp wholegrain mustard
1 tsp dried oregano
1/4 lemon
1/4 cup (60ml) extra virgin olive oil
1/4 cup (75g) whole egg mayonnaise
1/2 cup loosely packed tarragon leaves, roughly chopped
1/4 iceberg lettuce, trimmed, leaves roughly torn
6 store-bought brioche buns, halved vertically (don’t cut all the way to the base)
1/2 bunch radishes, cut into matchsticks, to serve

Method

1.

Preheat oven to 180°C.
2.

Place chicken, 1 tbs Dijon mustard, wholegrain mustard, oregano, lemon, olive oil and 100ml water in a large roasting pan and mix to combine. Cover with baking paper and cover with foil. Cook for 1 hour 30 minutes, remove baking paper and foil and cook uncovered for a further 15 minutes or until the meat is falling apart. Set aside to completely cool.
3.

Remove chicken from baking tray and place in a large bowl. Shred chicken and add remaining 1 tbs Dijon mustard, mayonnaise and tarragon. Season to taste and toss well to combine. Divide lettuce, chicken and tarragon mixture among buns and scatter with radish to serve.