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Poached chicken breasts in vegetable and herb sauce recipe

Poached chicken breasts in vegetable and herb sauce recipe



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A tender chicken breast absorbs the essence of a seasoned poaching liquid, which keeps the meat succulent. Here, the chicken picks up the gentle onion flavour of leeks and the fresh taste of tarragon.

8 people made this

IngredientsServes: 4

  • 450ml (16fl oz) dry white wine or 225ml (8fl oz) each apple juice and water
  • 3 medium celery sticks, chopped
  • 1 large leek, thoroughly washed and chopped
  • 1 medium carrot, chopped
  • 225ml (8fl oz) low-sodium chicken stock
  • 1 tbsp chopped parsley
  • 1 tbsp chopped fresh tarragon
  • 4 skinless, boneless chicken breasts
  • 1 tbsp plain flour
  • 15g (½oz) butter
  • pepper to taste

MethodPrep:15min ›Cook:36min ›Ready in:51min

  1. In a large frying pan over moderately high heat, bring the wine (or apple juice), celery, leek, carrot, stock, parsley and tarragon to the boil. Add the chicken breasts, reduce the heat to low and simmer, covered, for 25 minutes. Remove the chicken from the pan, cover with foil and keep warm.
  2. Increase the heat under the pan to moderate and boil the poaching liquid, uncovered, for 5 minutes.
  3. Remove 4 tablespoons of the mixture to a small bowl. Add the flour and whisk until smooth. Stir this into the rest of the mixture in the pan and cook, stirring, for about 3 minutes or until the sauce boils and thickens slightly.
  4. Remove from the heat and swirl in the butter. Add pepper to taste. Transfer the chicken to warmed serving plates and spoon over the sauce.

Some more ideas

Poached fish in vegetable and herb sauce: Substitute 450g (1lb) plaice fillets for the chicken. Add to the poaching liquid in step 1 and simmer, covered, for 5–6 minutes or until just cooked, then remove from the pan and finish the sauce as in the recipe.
*Change the herbs, using chopped fresh basil or thyme rather than tarragon.
*Use skinless, boneless turkey breast (fillets) instead of the chicken.

Health points

While celery is relatively high in sodium for a vegetable (35mg per stick), it also contains unique compounds called phthalides that some people believe may lower blood pressure. How phthalides work is under review – preliminary studies indicate that the compounds may reduce the level of some hormones that constrict blood vessels.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I cooked this healthy meal for myself and wife and we both thought the meal looked good however it lacked seasoning,taste or something else. i will post a picture soon and would welcome any suggestions on improvements to the taste-10 May 2014


Chicken Breasts with Tomato-Herb Pan Sauce

The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.

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Poached chicken breasts in vegetable and herb sauce recipe - Recipes

For the chicken:
2 x 150g chicken breasts
1 clove of garlic, crushed with skin on
1 teaspoon sea salt
handful (approx. 100g) of green beans
1 bulb of fennel
1 carrot
1 small courgette
6 ripe cherry tomatoes, halved
freshly ground black pepper
lemon wedges, to serve

For the dressing
10 almonds (15g / 1 tablespoon), soaked
2 sprigs each of coriander, basil, parsley and tarragon, leaves picked and stalks set aside
1 small clove of garlic, peeled
sea salt
100ml olive oil

STEP-BY-STEP

For the dressing, drain and rinse the almonds in fresh cold water, then pound them with the herbs, the garlic clove and a little salt. Slowly pour the olive oil into the mixture, stirring to combine.

For the chicken, put the chicken breasts into a pan of cold water with the reserved herb stalks (from the dressing), the garlic and the salt. Bring the water to a simmer, turn off the heat and immediately cover the pan. Allow the chicken to sit in the hot poaching liquor for 20 minutes, until cooked through.

Bring a medium saucepan of salted water to a boil and blanch the green beans for 1 1/2 to 2 minutes, then cool under cold running water. Transfer to a large mixing bowl.

Preheat the grill. Shave the fennel bulb with a mandolin or peeler into this slices and do the same with the carrot and courgette. Add to the beans. Put the tomatoes on a non-stick baking sheet and under a preheated grill for 2 to 3 minutes until softened. Add to the bowl.

Remove the chicken breasts from the poaching liquor. Thinly slice them and add to the bowl of vegetables. Toss together and season to taste with salt and pepper. Arrange the chicken and vegetables between plates and serve with the herb dressing and lemon wedges.


How to Poach Chicken Breasts That Are Juicy and Delicious, Every Time

Poached chicken breasts are either offensively bad or transcendently good—and, sadly, the scale tips drastically in favor of the former. But that’s just because most people don't know how to poach chicken breasts properly. From this point forward, you will not be one of those people. You will poach chicken perfectly, leaving dry, chewy poached chicken in the rear view mirror.

But wait, what is poaching? It's a cooking method we mention a lot less frequently than roasting or frying or grilling. To poach something is to cook it while submerged in a liquid at a low temperature (read: not boiling). That liquid could be oil, milk, or wine, but we most frequently poach in seasoned water.

Cooking chicken breast in water does not sound glamorous. And most of the time—when people overcook and mistreat their chicken—it isn’t. But the gentle, gradual heat that poaching provides can actually lead to one of the most tender, succulent, perfectly cooked pieces of white-meat chicken you’ll ever eat. Here’s how to nail it every time:

Start with 4 cups of cold water and 2 large chicken breasts (about 1 lb., 4 oz. total) in a sauce pan. (This ratio of water-to-meat is important larger breasts will take longer to cook, and smaller breasts will overcook more quickly. And if you want to cook more chicken, add another 2 cups of water per breast.) Cold water is key here, because it allows the chicken to cook way more gradually than it would if you just dumped them into already-boiling water.

Season the water with 3½ tsp. of kosher salt. This might seem like a ton of salt, but trust us. Only a portion of it ends up on the chicken. Seasoning your water aggressively ensures that your chicken will be well-seasoned and actually taste like. chicken. (But in a good way!)

Turn the heat to medium and bring the water to a gentle boil. As soon as you see the surface of the water start to roll, flip the breasts over with tongs, remove the pot from heat, and cover it with a tightly fitting lid. The chicken breasts will continue to cook gently in the hot water.

Once the chicken breasts register an internal temperature of 150° on the ol' instant read thermometer, remove them from the water. This will usually take about 5-10 minutes, but remember that it all depends on how large or small the chicken breasts are. Always check sooner than later if you're not sure—you can always cook them longer, but you can't uncook them.

Once you’ve removed them from the water, let them rest on a cutting board for at least five minutes. Then slice them up and throw them over rice, in a salad, or onto your grand aioli platter. Whatever you choose, you’ll be adding the best possible poached chicken breast you’ve ever cooked into the mix. In case you haven't noticed, you’re living on the transcendently good side of that scale we mentioned earlier. Welcome, friend: We've been expecting you.


Amelia Freer's poached chicken, crunchy vegetables and herb dressing

A speedy method for cooking chicken healthily, and a clever twist for a dairy-free creamy sauce Credit: Susan Bell

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SERVES

INGREDIENTS

For the dressing

  • 10 almonds, soaked
  • 2 sprigs each coriander, basil, parsley and tarragon, leaves picked and stalks set aside
  • 1 small clove garlic, peeled
  • 100ml olive oil

For the chicken and vegetables

  • 2 x 150g chicken breasts
  • 1 clove garlic, crushed with skin left on
  • 1 tsp sea salt
  • handful (approx 100g) green beans
  • 1 bulb fennel
  • 1 carrot
  • 1 small courgette
  • 6 cherry tomatoes, halved
  • freshly ground black pepper
  • lemon wedges, to serve

METHOD

For the dressing, drain and rinse the almonds in fresh cold water, then pound with the herbs, garlic and a little sea salt. Slowly pour the olive oil into the mixture, stirring to combine.

Put the chicken breasts into a pan of cold water with the reserved herb stalks, the garlic and the salt. Bring the water to a simmer, switch off the heat and immediately cover the pan. Allow the chicken breasts to sit in the hot poaching liquor for 20 minutes, until cooked through.

Bring a medium saucepan of salted water to the boil and blanch the green beans for 1½-2 minutes, then cool under cold running water. Transfer to a large bowl.

Preheat the grill. Shave the fennel bulb with a mandolin or peeler into thin slices and do the same with the carrot and courgette. Add to the beans. Put the tomatoes on to a non-stick baking tray and cook under a preheated grill for 2-3 minutes until softened. Add to the bowl.

Remove the chicken breasts from the poaching liquor. Thinly slice them and add to the bowl of vegetables. Toss together and season to taste with salt and pepper.

Arrange the chicken and vegetables between plates and serve with the herby dressing and lemon wedges.


Recipe for Poached Chicken Breasts in Vegetable-Herb Sauce

Preparation time: 15 minutes
Cooking time: 36 minutes
Serves 4

500 ml (2 c) dry white wine or 250 ml (1 c) each of apple juice and water
3 medium stalks celery, chopped
1 large leek, thoroughly washed and chopped
1 medium carrot, chopped
250 ml (1 c) reduced-sodium chicken broth
15 ml (1 tbsp) chopped parsley
15 ml (1 tbsp) chopped fresh tarragon
4 skinless, boneless chicken breast halves
15 ml (1 tbsp) all-purpose flour
15ml (1 tbsp) butter
1 ml (1/4 tsp) black pepper
Salt to taste

  • In a large skillet over moderately high heat, bring wine, celery, leek, carrot, broth, parsley and tarragon to a boil.
  • Then, add chicken.  Reduce heat to low and simmer, covered for 25 minutes.
  • Next, remove chicken from skillet, cover with foil and keep warm.
  • Increase heat under skillet to moderate and boil skillet mixture, uncovered, for 5 minutes.
  • Transfer 1/4਌up of the skillet mixture to small bowl. Add flour and whisk until smooth.
  • After, stir back into skillet and cook, stirring until sauce boils and thickens slightly, about 3 minutes.
  • Remove from heat and swirl in butter. Add salt and pepper.
  • Finally, transfer chicken to warmed serving plates and top with sauce.

Recipe Summary

  • 3 cups water
  • 5 bone-in, skin-on chicken breasts (4 1/2 pounds total)
  • 1 teaspoon black peppercorns
  • 2 cups plus 1 1/2 tablespoons verjus blanc, divided
  • 2 parsley sprigs, plus 1/3 cup finely chopped fresh flat-leaf parsley leaves, divided
  • 2 dill sprigs, plus 1/3 cup chopped fresh dill, divided
  • 1 tarragon sprig, plus 1/3 cup chopped fresh tarragon leaves, divided
  • 1 1/2 tablespoons kosher salt, divided
  • 1 cup extra-virgin olive oil
  • 3/4 tablespoon flaky sea salt

Combine 3 cups water, chicken, peppercorns, 2 cups verjus blanc, herb sprigs, and 1 tablespoon salt in a large pot. Bring to a simmer over medium-high reduce to low, and cook, uncovered, until an instant-read thermometer inserted in thickest portion of chicken registers 155°F, 25 to 30 minutes. Using tongs, transfer chicken to a plate let cool 30 minutes. While chicken cools, pour about 1 1/2 cups poaching liquid through a fine wire-mesh strainer into a medium bowl discard solids. Set 3/4 cup strained poaching liquid aside. Discard remaining poaching liquid.

Remove skin from chicken carefully remove breast meat, whole, from bones. Discard skin and bones. Cut chicken breasts crosswise into 1/2-inch-thick slices place in a 13- x 9-inch baking dish.

Whisk together olive oil, chopped herbs, remaining 1 1/2 teaspoons salt, and reserved 3/4 cup strained poaching liquid. Pour herb marinade over chicken in baking dish cover with plastic wrap, and refrigerate 8 hours or up to overnight.

Let chicken come to room temperature, about 1 hour. Transfer to a serving platter, and spoon herb marinade over top. Drizzle with remaining 1 1/2 tablespoons verjus blanc, and sprinkle with flaky sea salt.


Butter-Poached Chicken with Vegetables

Butter-poached chicken made with herbes de Provence and white wine, then combined with zucchini and tomatoes makes a delicious one-dish meal.

This is a nice way of cooking boneless chicken breasts that ensures a tender and juicy end result. The method follows Julia Child’s recipe for “Chicken Breasts Poached in Butter,” but we expanded on the flavors and added zucchini and tomatoes to create an easy one-dish meal.

Serve with crusty French bread and extra butter for spreading, or add mashed potatoes or rice on the side.

More popular chicken recipes:


Chicken Breasts with Yellow Mole and Roasted Vegetables

Poach the chicken. Pour 5 cups water into a large (4-quart) saucepan and add 1 teaspoon salt. Bring to a boil over medium-high heat, nestle the chicken breasts into the pan, making sure that they are completely submerged. When the broth returns to a boil, turn off the heat, cover the pot and let stand for 25 minutes (it’s fine if the chicken stays in the pot longer) while you’re roasting the vegetables and preparing the mole .

Roast the vegetables. Heat the oven to 425 degrees. In a large bowl, toss the potatoes and chayote with 1 tablespoon of the oil and a generous sprinkling of salt. Spread on a rimmed baking sheet, leaving behind as much oil as possible. (I put down a silicone mat or piece of parchment paper to ensure they don’t stick and to make clean up easy.) Roast for 10 minutes. In the same bowl, toss the green beans with another tablespoon of oil, sprinkle with salt and scoop onto the baking sheet with the potatoes and chayote. Use a spatula to turn over the potatoes, slide the pan back into the oven and roast for 20 minutes longer, until everything is tender and browned.

Clean the chicken breasts. Remove the breasts from the pot and pull off the skin. Using your hands or a small knife, peel the rib bones and the cartilage-like breast bone away from the meat. Cut out or pull out the large bone at the top, the one that connected to the wing. Connecting to that bone is the small wishbone that extends across the top of the breast. Pull it out. Pour the broth into a large measuring cup to use in the mole . You’ll use the saucepan in the next step—no need to wash.

Make the mole base. In an ungreased skillet over medium heat, lightly toast the chile pieces: use a metal spatula to press them for a few seconds onto the hot surface until they crackle, release their aroma and change color slightly flip and toast the other side. Combine them in the large saucepan with the cut-up tomatoes, tomatillos and garlic. Add a cup of water, set over medium to medium-low heat, partially cover and simmer everything together for about 15 minutes. Transfer to a blender jar (liquid and all). Grind the spices in a mortar or electric spice milk, add to the blender and blend to a smooth puree.

Cook the mole. Wash and dry the large saucepan and set over medium heat. When hot, add the remaining 1 tablespoon of the oil, set a medium-mesh strainer over the pot, and, when the oil is shimmering hot, pour the puree into the strainer. Press the mixture through the strainer into the oil. Once you’ve pressed as much as possible through the strainer, discard what remains and stir the mixture in the pot for several minutes until it has thickened to the point that you can clearly see the bottom of the pot with each stir. Stir in 3 1/2 cups of the broth (you’ll use more when adding the masa ). If you are using avocado leaves, add them to the pot hoja santa is added later. Simmer over medium-low for 20 minutes.

Finish the mole. In a blender, combine 1 cup of the broth with the masa harina or fresh masa . Blend to combine, then strain the mixture into the simmering sauce. Whisk constantly as the sauce lightens in color, returns to a simmer and thickens. If using hoja santa , tear it into small pieces and add it to the pot. Taste and season with salt, usually a generous teaspoon. Remove the avocado leaves if you used them. Lastly, reheat the chicken breasts by lowering them into the mole and the vegetables by sliding them into a low oven.

Serve. When the chicken breasts and vegetables are warm, transfer a breast to each of four deep, warm plates, ladle on a generous amount of the mole and strew with roasted vegetables.

A note about chiles: In this recipe I call for guajillo chiles because they’re readily available in the States and Mexico. In Oaxaca, the most traditional cooks use the scarce chilhuacle amarillo chile or, occasionally, chilcostle o costeño , though those are super-spicy.

A note about herbs: The anisey-flavored hoja santa / hierba santa is by far the most common herb I’ve tasted in mole amarillo in Oaxaca, but you can get more than a hint of that flavor from the more readily available dried avocado leaves. And when the meat changes, Oaxacans change herbs in the yellow mole : the very Oaxacan, little known herb pitiona with beef or rabbit, cilantro with pork, and the light-flavored chepil with some vegetarian versions.

A note about other yellow moles: this is the main dish version, but a simpler, thicker yellow mole is used regularly by the street vendors making the huge corn- masa turnovers they call empanadas de amarillo and by home cooks making the almost pre-Columbian tamales de amarillo .

A note for professionals: This sauce produces about 4 cups, can be made with chicken (or other broth), can easily be scaled, holds in refrigeration for a week or more, and reheats beautifully. To achieve the best color and flavor, complete the masa thickening and add hoja santa shortly before serving. If the finished sauce is held warm for more than a couple of hours, the color darkens and the flavors dull. This sauce is very good with braised fennel and with grilled fish, scallops, shrimp, pork, chicken and mushrooms.


Chicken, Vegetable and Noodle Soup

If you are keen to get the sniffles (like I do) as winter closes in, then no amount of pills and potions can come near a comforting bowl of Chicken, Vegetable and Noodle Soup. Don&rsquot you think?

Now, doesn&rsquot that just sound like heaven in a bowl?

This recipe is loaded with nourishing vegetables, poached chicken and delicate angel hair pasta &ndash all submerged in a warm and flavorsome chicken broth, powered up with ginger, turmeric, garlic and chili for good measure&hellip

You can easily use homemade stock for this recipe if you want, but if you want to use store bought chicken stock, be sure to purchase a low sodium version. Better still, try and source free range bone broth for extra nutrition!

I still can&rsquot fathom why some people don&rsquot like soup (pointing to my husband.) The versatility of this age old dish is unimaginable and I am constantly thinking of ingredients to use in a hearty bowl. I might be obsessing about it too much lately&hellip

I can assure you that this recipe will be a regular around here, especially since it is so comforting and absolutely delicious. To prove how taken up I am by soups this season, check out my Soup Recipe Roundup I did a while back, the perfect organized soup companion&hellip Have good week!