Poach the chicken in boiling water with the onion, cloves, peppercorns, bay leaves, carrot and celery for 10 minutes, then strain
Meanwhile, make the mayonnaise by beating the egg yolks, mustard, lemon juice, salt and pepper in an electric mixer
Very slowly and while continuing to beat the egg mixture, drizzle the olive oil into the mixer. Taste and adjust seasoning if required
Chop the chicken into bite sized pieces
Add the parsley and basil and mayonnaise and stir through
Assemble sandwiches - butter the bread, smooth a layer of chicken mixture and top with rocket
Cut into triangles or ribbons as preferred and serve
Oven roasted chicken thighs cooked in white wine and tomato. A great recipe for midweek or a warming weekend dish.