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Poached chicken with spring vegetables recipe

Poached chicken with spring vegetables recipe

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Make the most of new season's vegetables with this simple all-in-one supper dish.

13 people made this

IngredientsServes: 4

  • 4 skinned, boned chicken breasts, about 125 g (4½ oz) each
  • 900 ml (1 pint 12 fl oz) chicken stock
  • 3 tablespoons dry sherry, or dry white wine
  • 1 bouquet garni
  • 650 g (1 lb 7 oz) mixed vegetables, such as asparagus, baby sweetcorn, broccoli, carrots, cauliflower, leeks and savoy cabbage
  • To garnish: chopped fresh parsley

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Place the chicken breasts, stock, sherry or wine and the bouquet garni in a large flameproof casserole or a deep frying pan over a high heat. Bring the liquid to the boil, then lower the heat, cover and poach the chicken for 20 minutes, skimming off any foam as necessary.
  2. Meanwhile, cut the vegetables into bite-size pieces.
  3. After the chicken has been poaching for 20 minutes, add the vegetables to the pan, cover and continue cooking for 5 minutes, or until the vegetables are tender and the chicken juices run clear when the breasts are pierced.
  4. Remove the bouquet garni. Spoon the broth and vegetables into large, shallow bowls and top with the chicken, whole or sliced as you prefer. Sprinkle with parsley and serve.

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Reviews & ratingsAverage global rating:(0)

Reviews in English (1)

-03 Mar 2010

For the poached chicken

  • 1 small free-range chicken
  • 1 leek, roughly chopped
  • 1 onion, roughly chopped
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • ½ tsp black peppercorns

For the pasta

For the vegetables

  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, grated
  • 1 green chilli, thinly sliced
  • 10 English asparagus spears, tips separated and stems cut into cross sections
  • 2 celery sticks, cut on the oblique
  • 100g/3½oz podded fresh peas
  • 100g/3½oz podded fresh broad beans
  • 200g/7oz fresh (or dried and soaked) borlotti beans
  • salt and freshly ground black pepper

For the pesto

  • 100g/3½oz wild garlic
  • 1 garlic clove, roughly chopped
  • 10g/⅓oz hazelnuts
  • 10g/⅓oz Parmesan, grated, plus extra to serve
  • 100ml/3½fl oz olive oil, plus extra to serve


  • 4 (10-ounce) skin-on airline chicken breasts
  • 1 ½ teaspoons s kosher salt, divided, plus more to taste
  • ¾ teaspoon black pepper, divided
  • 1 tablespoon olive oil
  • 6 small carrots, sliced diagonally into 1-inch pieces (about 1 1/2 cups)
  • 8 ounces fresh oyster mushrooms, halved
  • 6 small hakurei turnips or radishes, trimmed and quartered (about 1 cup)
  • 3 tablespoons unsalted butter, cut into pieces, divided
  • 6 rosemary and thyme sprigs, divided
  • 2 spring onions, or 4 scallions, cut into 2-inch pieces (about 1 cup)
  • ¼ cup (2 ounces) rosé wine
  • ½ cup unsalted chicken stock
  • 2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 425°F. Sprinkle chicken evenly with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in a 12-inch ovenproof skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 minutes. Transfer to a plate. Reserve drippings in skillet.

Increase heat to high. Add carrots, mushrooms, turnips, 1 tablespoon butter, 3 herb sprigs, remaining1/4 teaspoon salt, and remaining 1/4 teaspoon pepper stir to combine. Cook, stirring occasionally, until browned, about 6 minutes. Add onions and chicken, skin side up. Transfer skillet to preheated oven. Roast until a thermometer inserted in thickest portion of chicken registers 160°F, 18 to 20 minutes. Using a slotted spoon, divide chicken and vegetables among 4 plates reserve drippings in skillet.

Return skillet to heat over high. Add rosé and remaining 3 herb sprigs cook, undisturbed, 2 minutes. Add stock, and bring to a simmer over high. Simmer until reduced by one-third, 2 to 3 minutes. Stir in parsley and remaining 2 tablespoons butter season to taste with salt. Pour sauce over chicken and vegetables.

Creamy, lightly peppery rosé: 2020 Mas de Gourgonnier Les Bauxde Provence.


  • 4 tablespoons olive oil, divided
  • 6 (4-oz.) bone-in, skin-on chicken thighs
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1 ½ cups chopped yellow onion (from 1 medium onion)
  • 1 tablespoon finely chopped garlic (from 2 large garlic cloves)
  • 1 ¼ cups dry white wine
  • 1 pound large carrots, cut in half lengthwise and halves cut diagonally into 2-inch pieces
  • 12 ounces multicolored baby potatoes, halved
  • 3 cups chicken stock
  • 8 ounces fresh snow peas, cut in half diagonally
  • 6 ounces fresh or thawed frozen English peas
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 3 tablespoons chopped fresh tarragon
  • 3 tablespoons thinly sliced fresh chives
  • 1 lemon, cut into wedges

Preheat oven to 375°F. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high. Sprinkle chicken evenly with 1 teaspoon of the salt and ½ teaspoon of the pepper. Working in 2 batches, place chicken, skin side down, in Dutch oven. Cook, undisturbed, until deep golden brown and crispy, 7 to 8 minutes. Flip chicken cook 1 minute. Remove from Dutch oven, and set aside (chicken will not be cooked through).

Add onion to Dutch oven. Cook over medium-high, stirring occasionally, until translucent, about 4 minutes. Add garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add wine. Cook, scraping up browned bits on bottom of Dutch oven, until reduced by half, about 2 minutes. Add carrots, potatoes, and stock stir to combine. Bring to a boil over high. Reduce heat to medium-high simmer, undisturbed, 5 minutes.

Nestle chicken, skin side up, in mixture in Dutch oven. Transfer Dutch oven to preheated oven. Cook, uncovered, until a thermometer inserted in thickest portion of chicken registers 165°F, about 20 minutes. Remove from oven. Transfer chicken to a plate using tongs.

Return Dutch oven to stove, and heat over medium. Stir in snow peas, English peas, and remaining 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until snow peas are just cooked through, about 3 minutes. Nestle chicken into mixture, and sprinkle with parsley, tarragon, and chives. Drizzle with remaining 2 tablespoons oil. Serve immediately with lemon wedges.


For the chicken, place the chicken into a large lidded pan with the stock. Cover with the lid, then bring to the boil, reduce the heat and simmer for 20 minutes.

Carefully remove the chicken from the pan and pat dry with kitchen paper. Set the chicken aside.

Place the stock back onto the heat and bring to the boil. Reduce the heat and simmer for 5-8 minutes, or until the volume of liquid has slightly reduced. Season with salt and freshly ground black pepper, to taste.

Meanwhile, carve the breasts from the carcass and pat dry once more.

Heat a frying pan until hot, add the butter and olive oil and the chicken, skin-side down. Fry for 2-3 minutes on both side until golden-brown.

For the vegetables, bring a large pan of salted water to the boil. Add the turnips and cook for 3-4 minutes, before adding the carrots. Cook for a further two minutes, then add the kale and peas. Boil for one minute, drain the vegetables and set aside.

Meanwhile, heat a frying pan until hot, add the butter and olive oil and fry the mushrooms for 1-2 minutes until just cooked through. Add the drained vegetables to the pan and mix to combine.

To serve, divide the vegetables between two soup bowls and place the chicken breasts on top. Ladle the stock over the top and serve immediately.

A Quick Note On Poaching Chicken!

In order to make the poached chicken juicy and silky, it is important to follow the cooking instructions laid out here.

Using high heat and over-boiling the chicken will cause the meat to dry out, especially if you decide to use chicken breast (though I highly recommend using dark meat for this recipe––drumsticks, thighs, or chicken leg quarters).

If you really want this dish to turn out great, we recommend buying an organic, kosher, or pasture raised chicken for this recipe. Poached chicken is all about the texture of the meat, and factory farmed chickens just don’t taste nearly as good.

Recipe Summary

  • 8 skinless, bone-in chicken thighs (about 4 lb.)
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon black peper, divided
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 (8-oz.) package cremini mushrooms, quartered
  • 3 medium carrots, peeled and cut diagonally into 1/2-inch-thick slices (about 2 cups)
  • 1 cup coarsely chopped leek (from 1 medium leek)
  • 2 cups chicken stock
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream
  • 8 ounces asparagus, trimmed and cut into 1-inch pieces (about 1 cup)
  • Hot cooked egg noodles
  • chopped fresh chives

Pat chicken dry, and sprinkle with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper. Place flour in a large ziplock plastic freezer bag add chicken to bag. Seal bag, and toss to coat with flour. Heat oil in a 12-inch cast-iron skillet over medium-high. Remove chicken from bag, reserving flour in bag. Shake excess flour mixture from chicken, and place, bone side up, in skillet. Cook chicken until deep golden brown, 4 to 5 minutes per side. Remove chicken to a plate, and keep warm.

Add mushrooms to hot drippings in skillet cook, stirring often, until beginning to brown, about 4 minutes. Add carrots and leek cook about 3 minutes. Add 2 tablespoons of the reserved flour cook, stirring constantly, about 1 minute. Add chicken stock and wine cook, stirring often, until sauce thickens slightly, about 6 minutes. Stir in cream and remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper add chicken, bone side down, nestling chicken into sauce mixture.

Cover, reduce heat to medium-low, and cook until sauce has thickened slightly and chicken is almost cooked through, about 15 minutes. Uncover and sprinkle withasparagus. Cover and cook until chicken is cooked through and asparagus is tender-crisp, about 10 minutes.

Serve chicken, vegetables, and sauce over hot cooked noodles, and garnish with chives, if desired.

How to poach chicken

Use 250g / 8.5 oz chicken breast that’s boneless and skinless

Place in boiling water, cover, then immediately take it off the stove

Leave for 20 minutes (up to 1 hour ok), then remove the chicken and slice/dice/shred

Prepared to be BLOWN AWAY by how juicy the breast is!

Barely cooking right?? *She says, smugly*

It’s not on the stove. You don’t need a thermometer. You literally walk away and just leave it, knowing that it’s fine even for up to 1 hour – which I have done countless times, lulled into a serious state of relaxation because of how much confidence I have in this recipe!

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Very well received by my family. I did make changes based on what I had available. The prior night, I had ground too much coriander seed than I needed, so I added it to the rub. I did not have zucchini but I had mushrooms I needed to use, so I sauteed them with the mushrooms. I also had a jalapeno that also needed to be used. I added it, seeded, to the broth. The result was a nice earthy and yet spicy broth. I also used a couscous mix, Far East's Herbed Chicken, that simplified the couscous step. The great thing about this recipe is that you can adjust and change out the ingredients.

Perhaps I didn't simmer it at the right temperature, but my chicken came out tough. I also didn't think it was flavorful enough to justify the chopping.

Absolutely delicious! I made this recipe almost exactly as written except I used fresh ginger and some extra garlic. To save on chopping I minced them together in my mini-chop and did the parsley & coriander in my big food processor. I also added a few golden raisins with the zucchini as I like them in a couscous vegetable mix. The vegetables had alot of broth in the end, so I drained off about 1/2 cup of this and used it as the base for my couscous broth. Since it already had saffron and seasoning it saved all the messing around at the end. This is a definite keeper: the flavors are defined, not assertive. I passed some harissa for those who wanted to spice their's up at the table.

I made the couscous to accompany a lamb dish. While I love saffron, the couscous fell flat in comparison. Maybe I should have used more saffron but I think the chicken stock overpowered the dish.

Excellent recipe and a good portion for two people. We found it a bit salty, next time will make the couscous with water only, no broth to cut down on the salt. Otherwise a keeper! Fresh cilantro adds a nice flavour, add JUST before serving.

Delicious and light. It is meant to be soupy. I used fresh ginger because i didn't have ground and it worked well. Will definitely make this again.

This was a great meal. Very easy and wasn't heavy so I didn't feel too full after eating. I made extra couscous and heated it up for brunch the next day, topped with 2 eggs over easy. Mmm.

This was an excellent meal, and very simple to prepare despite the long list of ingredients. I don't think it would suffer too much if you omitted the saffron. I omitted the olives and used fresh ginger in addition to the ground, and it still came out very mildly flavored. It is a very mild dish to begin with, but the flavors are complex and lovely.

This was pretty good. I would definitely go with a low sodium chicken broth, though. It came out a little salty.

Tasty but rather a lot of chopping to get there. we enjoyed it but I don't know if I would bother with it again - though it does make me more interested in poaching.

This dish was awesome! The "sauce" is really broth - that is how it is supposed to be. A thick sauce would not be good here. Use good quality chicken stock (home made or bullion -- definitely not canned chicken broth. That and the saffron will flavor the vegetables and couscous very nicely. I added a couple of chopped dates (organic medjool dates from israel - they melted right into the broth and vegetables)and way more cilantro and parsley than what was called for (about one cup) and no ginger (except fresh ginger to marinade the chicken). I did not poach the chicken but grilled it instead. So, only the vegetables were poached. I also grilled some cherry tomatoes and seved them on top of the couscous and vegetables. excellent!

The dish was so-so. I thought that the sauce would be thicker. Although I don't think I'll make it again, if I did I would use fresh ginger instead of ground. I would also use less water for the couscous. It was definitely too watery. I served roasted asparagus with the dish.

I thought this was delicious! The chicken was so tender and really absorbed the ginger flavor nicely. I used fresh ginger and rubbed the chicken down about an hour before cooking - plenty of time since it was fresh ginger.

Fantastic! And not too difficult. A complete success.

It was ok, not great. I don't think that I would make it again.

This is a great dish. I used fresh ginger, and substituted frozen peas for zuchinni. I ignored the cous-cous recipe and used a mix with wild mushrooms. I shredded the chicken and left it in the poaching liquid and thickened it with Wondra flower. It's a keeper.

Really good overall, but I personally will add more garlic next time. Just a matter of taste there, otherwise it's very flavorful and surprisingly easy to make.

I agree with the other cooks who thought this was a fabulous dish. It was beautifully seasoned, and obviously was carefully thought-out. Boy, I certainly would make it again!

I made it with thighs, but I would do it with breasts next time. It didn't seem too interesting to me when I was done cooking it, so I used some of the poaching liquid to make a gravy by reducing it a littl,e adding a very tablespoons of cream and some cream of tartar. Then it became an interesting chicken supreme. It was "beige food" with a nice kick.

This was an amazing meal. I added merguez lamb sausage to it which enhanced that real morrocan flavors!

Excellent dish! Great combination of spices. Next time I'll use less water for the couscous - there was too much liquid and the it didn't absorb completely.

This chicken was delicious-so tender & moist. My only complaint with this recipe is that the zucchini turned out way too mushy. Next time I make it I'll add them later.

Very tasty and easy to make. Interesting flavours

Let me tell you, this is exceptional! We like spicy, potent food, so I really didn't think this would be that great. It was flavorful and healthy! yum!

We've used this recipe a number of times since we found it here several years ago. An easy, wonderful tasting dish!

Make the salsa

  • In a medium bowl, whisk the olive oil and vinegar. Add the scallions, onion, roasted red pepper, gherkins, egg, capers, and mustard and whisk to combine. Just before serving, stir in the parsley and season to taste with salt and pepper.

Poach the chicken

  • Make a sachet by tying the parsley and 1 Tbs. of the peppercorns in a 6-inch square of cheesecloth with kitchen string.
  • Pour 6 quarts water into a 10- to 12-quart stockpot. Add the sachet, 2 Tbs. salt, the porcini, 2 of the bay leaves, and the cheese rind, if using. Cover and bring to a boil over high heat. Add the shallots, carrots, leeks, fennel, and celery root, then return the liquid to a boil. Reduce to a simmer and partially cover. Let the vegetables cook while you prepare the chicken, 10 to 15 minutes.
  • Remove the giblets from the chicken rinse them and reserve. Put 1 tsp. salt, the garlic, the remaining 2 tsp. peppercorns, and 2 bay leaves into the cavity of the chicken. Squeeze the juice from the lemon into the cavity and add the squeezed lemon halves. Tie the bird’s legs together and tuck the wings behind the neck.
  • Cut a 30-inch double-layer cheesecloth square and lay it on a work surface. Put the chicken in the center, breast side up. Tie two diagonally opposite corners snugly over the bird with a simple overhand knot. Tie the other corners the same way.
  • Cut a length of string about a yard long and thread one end through the cheesecloth topknots. Pull the ends even and tie in a secure double knot close to the cheesecloth.
  • Lower the chicken into the broth, keeping the string out of the pot. Loop the free end of the string around a handle of the stockpot so it doesn’t fall into the pot. Add the reserved giblets. Bring to a boil over high heat, then lower the heat to maintain a gentle simmer.
  • Cook, uncovered, until the vegetables are very soft but intact and the chicken is cooked through (an instant-read thermometer inserted through the cheesecloth into the breast should register 165°F), about 50 minutes. (If you prefer firmer vegetables, check on them earlier and remove them with a slotted spoon.)
  • Set a large rimmed foil-lined baking sheet close to the pot. Using the string, lift the chicken out of the broth, letting the excess liquid drain into the pot. Transfer the chicken to the baking sheet. Using a slotted spoon, transfer the vegetables to a bowl and ladle a bit of the broth over them. Cover to keep warm.
  • Unwrap the bird, remove the string, and discard the ingredients from the cavity. Douse the chicken with hot broth and cover it with foil to keep warm.
  • Set a fine strainer over a large pot or bowl and strain the broth.
  • Carve the chicken and serve with the vegetables, moistened with a splash of the broth, and topped with the salsa.

Make Ahead Tips

The salsa can be made up to 5 days ahead. Cover and refrigerate, then let sit at room temperature for 30 minutes before serving.

The leftover broth can be refrigerated for up to 5 days or frozen for up to 3 months.

Watch the video: Πώς να κάνετε τραγανή την πέτσα του ψητού κοτόπουλου (July 2022).


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