Poachedlemongarlicchicken Recipes

POACHED LEMON GARLIC CHICKEN

Steps:

• Combine all ingredients in a saucepan & simmer over a low heat until chicken is fully cooked.

LEMON GARLIC CHICKEN

Steps:

• Remove excess skin and fat from chicken, rinse and pat dry.
• In a small bowl combine oregano, seasoned salt and pepper, rub mixture onto chicken using all of the mixture.
• In a large skillet over medium heat brown chicken in the butter.
• Transfer chicken to slow cooker.
• To the skillet add the water, lemon juice, garlic and chicken bouillion.
• Stirring over medium heat bring mixture to a boil, loosening browned bits from the bottom of the skillet.
• Pour over Chicken, cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours until chicken is almost tender.
• Add parsley Cover and cook on high for 15-30 minutes more!

POACHED CHICKEN WITH TARRAGON CREAM SAUCE

Steps:

• Trim any rib meat and fat from the breasts. Cut breasts into 2 pieces, removing strip of cartilage that joins halves.
• Select a pan that will just hold the breasts when they are placed close together.
• Season both sides of chicken breasts with salt and white pepper, arrange them presentation side up.
• Add wine, chicken stock, bay leaf, thyme, and dried tarragon.
• Cut a piece of parchment paper to fit the pan you are using, rub butter on it. Place it butter side down on top of chicken mixture.
• Bring liquid to a simmer and reduce the temperature to just below simmering (this is poaching temperature).
• Allow chicken to cook through (about 7 minutes or until no longer pink in the middle). Remove chicken from pan.
• Turn temperature up until remaining liquid is boiling. Allow to reduce for a minute or two.
• Meanwhile mix 1 oz of butter and 1 oz of flour into a paste (this is called beurre manie).
• Once the liquid in the pan has reduced a little, whisk in the beurre manie, and bring back to a boil.
• Once liquid has thickened, add cream, and continue whisking until desired thickness.
• Strain liquid through cheese cloth, and serve over chicken breasts, with a sprig of tarragon.

ELEGANT LAVENDER AND LEMON POACHED CHICKEN BREASTS

Steps:

• Place the stock and lavender essence in a saucepan and bring to boil. Add the chicken breasts and return to boil and poach for 10-15 minutes until chicken is cooked through.
• Remove the chicken to a dish and keep warm while making the sauce. Pour the stock into a jug.
• Melt the butter in the pan and soften the shallot gently for 3-5 minutes. Sprinkle on the cornflour and stir to mix.
• Gradually add the stock and stir while bringing to the boil. Simmer for 5 minutes then add the creme fraiche, salt and pepper. Simmer for a few minutes. Add lemon juice and season to taste.
• Pour the sauce over the chicken, garnish each chicken breast with some lavender flowers and serve with wild rice or pasta; new potatoes and mange tout would also be good.