CLASSIC POACHED CHICKEN IN CREAM SAUCE (POULE AU POT)
Provided by Frederic Van Coppernolle
Categories dinner, main course
Time 1h20m
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Spread the carrots and leeks across the bottom of a large soup pot. Season the chicken with salt and pepper to taste and add to the pot. Add the onions, turnips, garlic and bouquet garni. Add water to cover and bring to a boil. Reduce the heat to low and simmer, partly covered, until a leg pulls easily away from the body, about 1 hour.
- Transfer the chicken to a cutting board and remove the skin. Detach the legs and wings and separate the drumsticks from the thighs. Remove the breast, discard the bones and slice the meat thinly. Cover and keep warm.
- Transfer all the vegetables in the pot to a bowl; cover and keep warm. Discard the bouquet garni. Return the pot to high heat and boil until the broth is reduced by half. In a small saucepan over low heat, melt the butter, then whisk in the flour; do not allow to brown. Gradually whisk in 1 cups of the broth, allowing the mixture to thicken. Whisk in the cream and bring to a simmer. Remove from the heat and stir in the lemon juice. Season with salt and pepper to taste.
- To serve, place a bed of rice or noodles in a large, deep serving dish. Top with the vegetables and then the chicken. Spoon the sauce over the top and garnish with chives. Serve immediately.
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 37 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 1141 milligrams, Sugar 9 grams, TransFat 0 grams
LEMON CHICKEN AND LEEK RICE PILAF
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat the butter over medium heat in a skillet that has a lid. Add the pasta and toast until deep golden and nutty. Add the leeks and wilt, 3 to 4 minutes. Season with salt and pepper, and add wine, if using, and cook until it evaporates. Add the rice and the chicken stock and lemon zest. Bring to a boil, and reduce the heat to a simmer. Cover and cook until almost tender, 15 minutes. Add the chicken, lemon juice and parsley. Cover, let stand 5 to 10 minutes, then serve.
- Get Rachael's shopping list for this episode's recipes here.
- Place the cleaned chicken in a pot on bed of bay leaves, carrots, garlic, lemon, onions, celery and parsley. Fill the pot covering the top of the chicken with about 12 cups water. Sprinkle with salt and throw in a couple of peppercorns. Bring the water to a low boil then gently cook at low rolling simmer for about 1 hour, turning the chicken occasionally. Turn off the heat and allow the chicken to cool completely in its own juices. Remove the chicken and separate the meat from the skin and bones. Strain and reserve all of the cooking liquids.
MUSTARD CHICKEN & LEEK ONE-POT
Place chicken thighs, potatoes and leeks in a casserole pot with a mustard and crème fraîche sauce to make this easy, low-calorie dinner for four
Provided by Anna Glover
Categories Dinner
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a wide casserole dish over a medium-high heat, and season the chicken all over. Cook the chicken on all sides until the skin is crisp and golden brown (they don't need to be cooked through at this point). Transfer to a plate.
- Discard all of the fat in the pan except about 1 tsp, and fry the leeks for 5-6 mins until starting to turn bright green and tender. Add a splash of water if the leeks are beginning to turn golden. Scoop out and set aside with the chicken.
- Tip the potatoes into the pan, then pour over the chicken stock and nestle in the thyme. Cook, uncovered, over a high heat for 10 mins, then reduce the heat to medium. Stir in the mustard, crème fraîche, peas and leeks. Nestle the chicken back into the pan, so it's mostly covered by the sauce.
- Put on the lid and cook for about 20-25 mins until the chicken is cooked through and the potatoes are tender. If you prefer a thicker sauce, mix the flour in a small bowl with 2 tbsp cold water. Stir into the sauce and simmer with the lid off for 2-3 mins more until the sauce thickens. Grind over some black pepper to serve.
Nutrition Facts : Calories 453 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium
POACHED LEMON GARLIC CHICKEN
This chicken is great broken up for sandwiches or salads,packed with flavour I love it, can easily be increased too.
Provided by Mandy
Categories Chicken Breast
Time 11m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a saucepan & simmer over a low heat until chicken is fully cooked.
PROSCIUTTO-WRAPPED CHICKEN & LEEK TERRINE
Gordon's make-ahead terrine is the perfect starter when you're entertaining a crowd
Provided by Gordon Ramsay
Categories Dinner, Starter
Time 2h
Number Of Ingredients 12
Steps:
- Gently cook the leeks for 15 mins in 2 tbsp olive oil until soft, then set aside to cool. In the remaining oil, fry the mushrooms with the garlic and thyme for 2 mins, then set aside to cool. Soak the gelatine in cold water, then heat the stock. Dissolve the gelatine in the stock, season, then set aside. Gather all the ingredients so you have them to hand when you start to assemble the terrine.
- Line a terrine dish or loaf tin with cling flim. Line with slices of prosciutto so that they overlap to cover the base and sides, and overhang the edges.
- Wet the bottom of the dish with a drizzle of stock. Arrange a single layer of chicken so that everything is even - don't worry about any gaps - then pour over a little more stock.
- Scatter over a layer of mushrooms (discarding the garlic and thyme). Season with salt and pepper, then moisten again with a little more stock.
- Add more chicken followed by a layer of leeks, another layer of chicken, then the herbs. Drizzle stock between every layer and season with salt and pepper as you go. Repeat until all the ingredients are used up or the terrine is full to the brim. Finish with a final scattering of herbs, a last ladleful of stock, then tap the dish down a few times so that the stock gets into all the gaps.
- Fold the prosciutto over to encase the terrine. Fold the cling film over and press down gently. Sit the terrine in a dish to catch any juices. Lay a tray on top, weigh it down with a can and chill overnight. Twenty mins before serving, remove the tray. Put the terrine in the freezer to firm. Just before serving, lift it out of the dish. Wrap it tightly in more cling film.
- Carefully slice the terrine, still wrapped in its cling film. Remove the cling film and place a slice in the centre of each plate. Arrange chunks of spiced pear (recipe below) around terrine. Drizzle a little chicken poaching liquid around the plate, then drizzle with a tiny bit of oil. Neatly scatter a few baby salad leaves over the pear, then season the terrine with some sea salt and pepper before serving.
Nutrition Facts : Calories 322 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 39 grams protein, Sodium 1.09 milligram of sodium
PAN-SEARED CHICKEN WITH THYME
A simple pan sauce can transform an everyday boneless, skinless chicken breast into a quick and delicious meal. For a finishing touch, garnish with a sprig of thyme.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
- Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
- In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
- Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
- Spoon sauce over chicken before serving.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 7.1 g, Cholesterol 64 mg, Fat 18.1 g, Fiber 0.4 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 454.6 mg, Sugar 0.6 g
POACHED CHICKEN
Gently simmered with onion and garlic, this chicken becomes moist and tender as it absorbs the subtly flavored broth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Makes 6 cups
Number Of Ingredients 4
Steps:
- Place chicken, breast side down, onion, garlic, and salt in a large pot. Cover with water. Bring to a boil. Cover, reduce heat, and simmer for 40 minutes. Remove chicken from pot, reserving 1/2 cup cooking liquid. Let chicken stand until cool enough to handle. Shred meat, and mix with reserved cooking liquid.
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- Heat a large skillet to medium high heat. Add 1/2 tablespoon of butter and 1/2 tablespoon of the olive oil until the butter is melted then add 3 of the chicken breasts to the pan. Cook undisturbed until you can see that the chicken is cooking through on the one side, about 3-4 minutes. Use tongs to flip the chicken over once it is nicely browned and cook for an additional 3-4 minutes or until the thickest part of the chicken reaches 160 degrees F. Transfer to a plate and tent with aluminum foil to keep warm and rest.
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