Poached Chicken Breast With Salsa Verde Recipes

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POACHED CHICKEN WITH SALSA VERDE



Poached Chicken with Salsa Verde image

This will make a filling meal for four and leave you with enough broth to make a hearty soup afterwards.

Provided by Sackville

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

1 free-range chicken, around 2 kg in weight
4 chicken wings
2 onions
2 medium leeks
2 stalks celery
2 tomatoes
8 -10 whole black peppercorns
1 bunch parsley
3 -4 bay leaves
1 bunch parsley
1 bunch mint
3 -6 anchovy fillets
2 -3 tablespoons capers
1 tablespoon Dijon mustard
olive oil
1/2 lemon, juiced

Steps:

  • Get out a very large pan and put the chicken in it.
  • Tuck the chicken wings around the bird, as well as the vegetables, peppercorns bay leaves and parsley.
  • Cover with cold water and bring to a boil.
  • Skim the froth off the top, then turn down the heat so the liquid bubbles only gently.
  • After an hour or so, turn off the heat, remove the chicken and put it into a shallow dish with some of the hot stock poured over.
  • Cover with aluminium foil or an overturned bowl.
  • While the chicken is resting, make the salsa verde by throwing everything except the olive oil in a blender or food processor.
  • Switch on the blender and slowly start to drizzle in the olive oil.
  • You will need enough to make a thick slush, so start with about six glugs.
  • An imprecise measurement, I know, but sometimes you just have to go by what looks and tastes right.
  • When the chicken is ready, cut off the meat and serve on plates with a tiny bit of broth and a spoonful or two of the sauce.

Nutrition Facts : Calories 681, Fat 43.4, SaturatedFat 12.3, Cholesterol 212.8, Sodium 510, Carbohydrate 16, Fiber 3.5, Sugar 6.3, Protein 55.1

POACHED CHICKEN (CHICKEN BREAST) - RICK BAYLESS



Poached Chicken (Chicken Breast) - Rick Bayless image

Tasy filling for tacos, burritos, enchildas, chicken salad... Easy to prepare ahead of time. From "Authentic Mexican" by Rick Bayless.

Provided by Ms. Poppy

Categories     Poultry

Time 18m

Yield 1 1/3 cups

Number Of Ingredients 6

1/4 medium onion, roughly chopped
3 cups water
1/2 teaspoon salt
1 lb chicken breast, halved
1/2 teaspoon dried herbs (marjoram, thyme...)
2 bay leaves

Steps:

  • Place onion, water, and salt in a 2-quart saucepan and bring to a boil.
  • Add the chicken (plus addtional hot water to cover, if necessary), skim off any new foam that rises during the first minute of simmering, add herbs and bay leaves, partially cover and simmer for 13 minutes over medium heat.
  • Remove the pot from the heat and let the checken cool in the broth, if there is time.
  • Skin and bone the chicken, then shred the meat into small pieces, Sprinkle with salt before using, unless directed otherwise in your recipe.

Nutrition Facts : Calories 594.2, Fat 31.5, SaturatedFat 9.1, Cholesterol 217.9, Sodium 1103.4, Carbohydrate 2, Fiber 0.4, Sugar 0.9, Protein 71.2

HERB POACHED CHICKEN WITH OLIVE SALSA OVER BASMATI RICE



Herb Poached Chicken with Olive Salsa over Basmati Rice image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 20

1 whole head garlic
1 tablespoon extra-virgin olive oil, plus 3 tablespoons
2 large tomatoes, seeds removed and medium diced
1/2 cup packed chopped fresh basil leaves
1/2 cup packed chopped fresh-flat leaf parsley
1 tablespoon cracked black peppercorns
3/4 cup pitted medium diced kalamata olives
2 tablespoons butter
2 cups basmati rice (before use, place in a bowl, cover with water and skim off any impurities that rise to the surface. Then transfer to a strainer and rinse well)
2 tablespoons minced fresh thyme leaves or 2 teaspoons dried thyme
2 teaspoons salt
1/2 teaspoon ground pepper, black or white
1 quart chicken stock
6 cups chicken stock
1/2 cup packed fresh basil leaves
1/4 cup packed fresh tarragon leaves
1/2 cup packed fresh parsley leaves
6 (5 to 6-ounce) boneless chicken breasts
Salt and freshly ground black pepper
1/2 pound steamed baby cut carrots, as garnish

Steps:

  • Preheat oven to 350 degrees F. Slice the root end off the entire head of garlic and turn it upside down, wrap it in aluminum foil and mold the foil so it supports the garlic to allow the cut end to stand upright in the oven. Pour 1 tablespoon extra-virgin olive oil on the garlic so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until it is cool enough to handle.
  • To make the olive salsa for the chicken topping, in a small bowl combine the tomato, basil, parsley, peppercorns, olives and 3 tablespoons extra-virgin olive oil. Gently squeeze the roasted garlic cloves from the skins into the mixture. Fold everything together and set aside to let flavors integrate.
  • For the rice accompaniment to the chicken, melt the butter in a medium saucepan over medium heat and stir in the basmati rice, thyme leaves, salt, and pepper, allowing rice to toast for a few minutes. Then add the chicken stock, bring to a boil, reduce heat to low, cover and let simmer covered and undisturbed for 20 minutes. Remove from heat and let stand 5 minutes.
  • In a large saute pan, heat the chicken broth over medium high heat. Add the basil, tarragon and parsley, bring to a boil to integrate flavors, then reduce heat. This is your poaching liquid. Season the chicken breasts generously on both sides with salt and pepper, rubbing the seasoning in, and place the chicken in simmering poaching liquid. (Remember, you are poaching, not boiling. The liquid should be kept at a simmer.) Poach chicken until cooked through, about 10 minutes, turning breasts midway through cooking period. Remove to paper towels to drain.
  • Spoon some basmati rice onto serving plate, top with a piece of chicken, and spoon olive salsa over chicken. Garnish with baby carrots.

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