Some traditions are simply too delicious to change, and the Champagne & Tarragon Chicken Sandwich is one of Flemington’s much-loved Carnival favourites.
This Lexus Melbourne Cup Day alone, Delaware North’s talented culinary brigade will prepare an extraordinary 15,000 of these delicious little bites for racegoers to enjoy.
So, what makes this seemingly simple sandwich so special?
The secret is in the champagne. Mumm Champagne, of course!
Tender chicken breast is gently poached in a fragrant infusion of Mumm Champagne, chicken stock, fresh tarragon stalks and delicate aromatics. A little of that beautiful poaching liquor is then reduced to concentrate its flavour before being folded through a creamy whole-egg mayonnaise with freshly chopped tarragon, chives, finely diced celery and a squeeze of lemon.
The result? A wonderfully delicate, beautifully balanced chicken filling, with just a hint of champagne indulgence, tucked between slices of soft, lightly buttered white bread.
It’s understated, elegant and quintessentially Flemington.
And because some Carnival secrets are simply too good to keep, we’re sharing our recipe so you can recreate a little taste of Melbourne Cup Carnival at home.
Champagne & Tarragon Chicken Sandwich
Serves 10 | Preparation and cooking: approximately 1 hour, plus chilling.
Ingredients
For the champagne-poached chicken
● 1.1 kg skinless chicken breast
● 1 litre chicken stock
● 375 ml Mumm Champagne
● A pinch of fresh tarragon stalks (reserve the leaves)
● 2 bay leaves
● 1 tsp white peppercorns
For the deliciously creamy filling
● 290 g whole-egg mayonnaise
● 8 g fresh tarragon leaves, finely chopped
● 5 g fresh chives, finely sliced
● 110 g celery, finely diced
● 10 ml fresh lemon juice
● 1 tsp salt, or to taste
To assemble
● 20 slices of fresh, soft white sandwich bread
● 60 g softened butter
Method
1. A champagne beginning. In a saucepan, gently bring the chicken stock and Mumm Champagne to a simmer with the tarragon stalks, bay leaves and white peppercorns. Season lightly.
2. Poach to perfection. Add the chicken breasts and lower the heat to a very gentle simmer (approximately 80°C). Poach for around 20 minutes, or until the chicken reaches an internal temperature of 72°C.
3. Rest and cool. Allow the chicken to rest briefly in its fragrant poaching liquor before chilling thoroughly below 5°C. Once cold, finely dice or gently hand-shred.
4. The secret champagne reduction. Strain 200 ml of the poaching liquor into a small saucepan and gently reduce to approximately 30 ml. Allow to cool completely. This is where that lovely depth of flavour comes from.
5. Bring the magic together. Fold the cooled chicken through the mayonnaise, champagne reduction, fresh tarragon, chives, celery and lemon juice. Season to taste and keep chilled.
6. The finishing touch. Lightly butter each slice of soft white bread. Generously spread the chicken mixture, sandwich together, gently press, remove the crusts and cut into elegant finger sandwiches.
A little secret from our chefs.
For the freshest flavour and that beautiful vibrant green colour, add the chopped tarragon just before serving.
And remember, the magic is in the gentle poaching. No boiling, no rushing. Just tender chicken, beautiful aromatics and a generous splash of Mumm.
A little touch of luxury, and a delicious taste of Flemington, from our kitchen to yours.
