- 1 loaf multi-seed bread
- 5 chicken leg and thigh pieces
- 2 8-ounce wheels Zingerman’s Manchester cheese, cut into wedges
- 1 jar American Spoon Sour Cherry Preserves
- ¼ cup tarragon leaves
- extra virgin olive oil and salt to taste
- 1. Season chicken with salt. Heat a wide pot over medium-high heat and add just enough oil to cover the bottom of the pot. When the oil starts to shimmer, place chicken pieces in pot skin side down and cook until skin is deep brown. Brown chicken in batches if needed; do not overcrowd the pot. Once skin side of all pieces is deep brown, add enough water to the pot to cover the chicken. Bring water to a boil and then lower to a steady simmer. Poach until chicken pulls easily from the bone, about 30-40 minutes. Cool chicken in poaching liquid, then pull meat from bones. The chicken can be poached a day ahead.
- 2. To assemble, cut the seed bread in ½ inch slices, then cut the slices in half width-wise. Place a few wedges of cheese on each slice of seed bread. Top this with a few pieces of chicken, a teaspoon or two of Sour Cherry Preserves and four or five leaves of tarragon.
- 3. Manchester is a buttery double cream cow’s milk cheese made by Zingerman’s Creamery in Ann Arbor, Michigan. It’s a luscious, creamy mold-ripened cheese available in many Midwestern specialty shops. You may substitute any other double or triple cream mold-ripened cheeses, like brie or Camembert.