Poached Lemon Garlic Chicken Recipes
LEMON GINGER POACHED CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 22
Steps:
- In a food processor, pulse the avocado and yogurt until smooth. Transfer to a small bowl, fold in the lime juice and refrigerate.
- In a large stockpot over high heat, combine the water, celery, onion, carrots, lemons, ginger, lemongrass stalks, wine, sea salt and peppercorns. Bring to a boil, then reduce heat to a low simmer and add chicken breasts. Cover and cook for 15 to 17 minutes. Remove the chicken from the liquid and let rest on a cutting board for 5 minutes. While the chicken is resting, heat the grapeseed oil in a medium saucepan over medium heat. Add the red onion and cook until soft. Reduce the heat and add the black beans, tomatoes, green onion, parsley, and vinegar. Season with salt and pepper, to taste. Stir occasionally, allowing the flavors to blend and the beans to warm, about 4 to 5 minutes. Remove from the heat, and spoon the mixture onto a platter. Slice the chicken and serve on top of the beans with a drizzle of avocado yogurt.
POACHED CHICKEN
Poaching is cooking in simmering water, so a low, slow boil is what you're looking for here. Poaching liquid can be as simple as salt (1 tablespoon kosher per 1/4 pound chicken and 3 to 4 quarts water), plus a few whole peppercorns and a bay leaf. I add root vegetables and herb stems to add more layers to my poached chicken and build a flavor-packed punch to chicken soup or something more complex like pulled chicken curries, pozole or rich, Italian white ragu for sturdy cuts of pasta.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h30m
Yield 4 cups of meat and 3 quarts of stock
Number Of Ingredients 12
Steps:
- To a large pot, add carrot, celery, garlic, leek, onion, lemon, bay, parsley, thyme, and peppercorns. Set the chicken into pot breast-side up, then add 3 to 4 quarts water to come up sides and just approach covering chicken, then cover and bring to boil. As soon as the pot boils, uncover and add salt, then turn down heat and simmer at low rolling boil, turning the whole chicken twice, every 30 minutes, 1 1/2 hours total. Let the chicken cool 30 minutes more in its own juice.
- Remove chicken from cooled broth into shallow dish and remove skin, then pull and remove meat from bones with the assistance of a paring or boning knife. Pull or chop the meat into small or bite-sized pieces.
- Strain the stock into a large container or bowl.
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- Turn heat down to low, cover, and simmer for 10-15 minutes, or until chicken is fully cooked. (Chicken is done when it reaches an internal temperature of 165 degrees F when you stick a meat thermometer in the center of the thickest part of the chicken, or when you cut into it and the juices run clear and there is no pink. Try not to overcook it- I recommend checking it after 10 minutes and keeping an eye on it!)
- Remove chicken breasts with tongs to a cutting board. Slice and serve, or store whole in the fridge for up to 5 days if using for something else.
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