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You can use your favorite salad greens in place of the escarole. The dressing can be made four days ahead and stored in the refrigerator.

Martha Stewart Living, January/February 2014


Credit: Romulo Yanes

Recipe Summary test

50 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Let chicken stand at room temperature 30 minutes. Reserve 3 tablespoons buttermilk for dressing; place the rest in a large Dutch oven with sage and garlic.

  • Season chicken with salt and pepper and submerge in a single layer in buttermilk mixture. Cook over medium heat, stirring occasionally, until liquid is shimmering but not simmering, about 170 degrees on a thermometer. (Buttermilk will curdle slightly, so stir occasionally and adjust heat as necessary to maintain temperature.) Poach chicken, turning occasionally, until a thermometer inserted into thickest part of each breast registers 150 degrees, about 15 minutes (once liquid reaches temperature; chicken will continue to cook after poaching). Transfer to a dish and let cool; discard liquid. Slice chicken.

  • In a medium bowl, combine yogurt, shallot, cornichons, capers, lemon zest and juice, and reserved buttermilk. Season with salt. Arrange escarole on a platter; top with chicken slices, radishes, and almonds. Serve with dressing on the side.