Balsamic Poached Chicken With Asparagus And Potatoes Food

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CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY POTATOES AU GRATIN



Creamy Poached Chicken with Asparagus Tips and Crispy Potatoes au Gratin image

Provided by Sandra Lee

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 21

1 chicken, cut into quarters
1 bottle white wine
4 cups chicken stock
2 carrots, chopped
2 celery stalks, chopped
2 onions, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup heavy cream
2 bunches asparagus, tips only
4 slices sourdough bread
4 tablespoons unsalted butter
Chopped fresh chives, for garnish
Crispy Potatoes au Gratin, for serving, recipe follows
2 tablespoons unsalted butter, softened, for greasing
2 small russet potatoes, peeled
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
16 tablespoons grated gruyere cheese
1/2 cup heavy cream
4 teaspoons unsalted butter, cold, cut into small cubes

Steps:

  • Put the chicken into a large pot. Pour over the wine and chicken stock. Add water if necessary so the chicken is covered. Add the carrots, celery and onions and season with salt and pepper. Put over medium-high heat and bring it to a boil. Turn off the heat and cover the pan. Let is sit for 30 minutes so the chicken finishes cooking. Remove the chicken from the pot and keep warm, reserving the poaching liquid.
  • Strain 2 cups of the poaching liquid into a medium pot over high heat. Bring to a boil and reduce the liquid by half. Whisk in the cream and reduce by half again. Cover and keep warm.
  • Strain 1 cup of the poaching liquid into another medium pot over high heat. Bring to a boil. Reduce the heat to a simmer and add the asparagus tips. Cook until they are just tender and bright green, about 1 minute. Drain and keep warm.
  • When ready to serve, toast the bread and spread it with 2 of the tablespoons butter. Whisk the remaining 2 tablespoons butter into the cream sauce. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Garnish with chives. Serve with asparagus tips and Crispy Potatoes au Gratin.
  • Preheat the oven to 350 degrees F. Grease 4 shallow ovenproof ramekins with the softened butter.
  • Slice the potatoes as thinly as possible. Fan a layer of potatoes into the ramekins. Season with salt and pepper and sprinkle over 2 tablespoons cheese. Add another layer of potato and season with salt and pepper and sprinkle over 2 more tablespoons cheese. Put the ramekins onto a baking sheet and pour the cream over the potatoes in each dish. Dot with the cold butter. Bake until brown and crispy, 20 to 25 minutes.

BALSAMIC POACHED CHICKEN



Balsamic Poached Chicken image

Got this recipe from Real Simple Magazine. I used green beans instead of asparagus. I was a bit weird to poach the chicked but it gave it a very unique flavor.

Provided by Tendoy5

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb new potato, quartered
3 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 lb asparagus, trimmed
1 (14 1/2 ounce) can low sodium chicken broth
1 cup balsamic vinegar
1 1/2 lbs boneless skinless chicken breasts

Steps:

  • Heat oven to 400 degrees.
  • Place potatoes in a roasting pan.
  • Add the oil and 3/4 tsp of the salt, pepper and toss.
  • Roast for 30 minutes, shaking the pan once.
  • Add the asparagus to the pan, season with the remaining salt and toss.
  • Roast until the asparagus are tender, 12-15 minutes.
  • Meanwhile, in a saucepan, being the broth and vinegar to a boil.
  • Add the chicked and if necessary, enough water (up to 1/2 cup) to cover it.
  • Simmer for 1 minute.
  • Cover and remove from heat, and set aside until cooked through, about 15 minutes.
  • Transfer the chicken to a cutting board.
  • Return the liquid to medium-high heat and simmer until reduced to 1/3 cup, about 10 minutes.
  • Slice the chicken.
  • Divide the ingredients among individual plates.
  • Drizzle with the balsamic mixture.

Nutrition Facts : Calories 405.9, Fat 13.2, SaturatedFat 2.3, Cholesterol 98.8, Sodium 600.5, Carbohydrate 25.8, Fiber 4.8, Sugar 2.5, Protein 46.4

SIMPLE AND DELICIOUS CHICKEN WITH POTATOES AND ASPARAGUS



Simple and Delicious Chicken With Potatoes and Asparagus image

Make and share this Simple and Delicious Chicken With Potatoes and Asparagus recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 49m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons extra virgin olive oil
4 (6 -8 ounce) boneless skinless chicken breast halves
1 tablespoon fresh thyme leave, chopped
salt
fresh ground black pepper
2 tablespoons unsalted butter
6 medium red potatoes, cut in half and then thinly sliced
1 medium yellow onion, thinly sliced
1/2 cup dry white wine
1 tablespoon Dijon mustard
1 1/2 cups chicken broth
1 lb thin asparagus, trimmed and cut into 2 inch pieces
1/4 cup fresh flat-leaf parsley, chopped

Steps:

  • Preheat a large nonstick skillet over med-high heat with 2 tablespoons olive oil.
  • Season the chicken with half the thyme and salt and pepper; then add to the hot skillet.
  • Cook the chicken 5-6 minutes on each side until cooked through.
  • Remove the chicken to a plate and cover it with foil to keep it warm.
  • Return the skillet to the burner over medium-high heat; add the remaining tablespoon of olive oil and the 2 tablespoons butter.
  • Add in the sliced potatoes, the remaining half of the thyme, salt, and pepper; cook about 5 minutes or until lightly browned.
  • Add in the sliced onions and continue to cook for 3 minutes, stirring occasionally.
  • Add in the wine, mustard, and chicken stock; bring up to a bubble; add in the asparagus and continue to cook 4-5 minutes, until the asparagus and potatoes are both tender.
  • Add in the parsley and stir to combine.
  • Serve the chicken breasts whole or sliced, on top of the potatoes and asparagus.

Nutrition Facts : Calories 637.3, Fat 19.4, SaturatedFat 5.9, Cholesterol 113.9, Sodium 479.3, Carbohydrate 60, Fiber 8.4, Sugar 6.5, Protein 50.5

EASY BALSAMIC POACHED CHICKEN AND GLAZE



Easy Balsamic Poached Chicken and Glaze image

I love this recipe because it's easy, I always have these ingredients on hand and it's such a great result with so little effort! Poaching the chicken in the balsamic sauce yields an extremely flavorful and juicy result! I usually serve it with asparagus or spinach and roasted potatoes.

Provided by Pesh9546

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3

4 boneless skinless chicken breasts
1 (14 1/2 ounce) can low sodium chicken broth
1 cup balsamic vinegar

Steps:

  • In a sauce pan, bring the chicken broth and balsamic vinegar to a boil.
  • Add the chicken. If the broth and vinegar mixture doesn't fully cover the chicken pieces, add a little more broth
  • Simmer for 2 minutes, cover, and remove the pan from heat.
  • Set pan aside for 20 minutes, until chicken is cooked through. Try not to lift the lid during the 20 minutes of cooking.
  • Remove chicken from pan and set aside. Return sauce to the stove and reduce until to about 1/2 a cup (this may take awhile to reduce, but it's worth it, stick with it).
  • Pour the reduced sauce glaze over chicken and serve!

Nutrition Facts : Calories 146.2, Fat 2.1, SaturatedFat 0.6, Cholesterol 68.4, Sodium 107.5, Carbohydrate 1.2, Sugar 0.1, Protein 29.3

BALSAMIC CHICKEN WITH POTATOES AND ONIONS



Balsamic Chicken With Potatoes and Onions image

Make and share this Balsamic Chicken With Potatoes and Onions recipe from Food.com.

Provided by jd_2077

Categories     Chicken

Time 4h45m

Yield 4 serving(s)

Number Of Ingredients 7

4 tablespoons balsamic vinegar
4 boneless skinless chicken breasts
2 potatoes
3/4 cup sliced onion
1 teaspoon olive oil
1/2 teaspoon thyme, dried
salt and black pepper (optional)

Steps:

  • Pour 3 Tbsp vinegar over chicken and marinate for several hours or overnight.
  • Preheat oven to 350 degrees.
  • Wash potatoes thoroughly and cut into ¼ inch slices. Steam in a vegetable steamer until almost tender (approx. ten minutes).
  • Meanwhile, in a small skillet, saute onion in olive oil on medium heat. Add a splash of water and cook until soft.
  • Mix in remaining tablespoon vinegar.
  • Mix in potatoes.
  • Pour the potato mixture into a shallow casserole large enough to accommodate a layer of potatoes covered by chicken breasts. Sprinkle potatoes with about ¼ tsp of thyme.
  • Remove chicken from marinade and place on top of potatoes. Discard marinade. Season with salt, pepper, and remaining thyme.
  • Bake for 30-45 minutes or until chicken is cooked through.

BALSAMIC POACHED CHICKEN WITH ASPARAGUS AND POTATOES



Balsamic Poached Chicken With Asparagus and Potatoes image

Make and share this Balsamic Poached Chicken With Asparagus and Potatoes recipe from Food.com.

Provided by Vino Girl

Categories     Chicken Breast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb new potato, halved (or quartered depending on size)
3 tablespoons olive oil
1 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1 lb asparagus, trimmed
1 (14 1/2 ounce) can low sodium chicken broth
1 cup balsamic vinegar
1 1/2 lbs boneless skinless chicken breasts

Steps:

  • Heat oven to 400°F.
  • Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 teaspoon of the salt and the pepper, and toss.
  • Roast for 30 minutes, shaking the pan once.
  • Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss.
  • Roast until the asparagus is tender, 12 to 15 minutes.
  • Meanwhile, in a saucepan, bring the broth and vinegar to a boil.
  • Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute.
  • Cover, remove from heat, and set aside until cooked through, about 15 minutes.
  • Transfer the chicken to a cutting board.
  • Return the liquid to medium-high heat and simmer until reduced to about 1/3 cup, about 10 minutes.
  • Thickly slice the chicken.
  • Divide the ingredients among individual plates. Drizzle with the balsamic mixture.

Nutrition Facts : Calories 405.9, Fat 13.2, SaturatedFat 2.3, Cholesterol 98.8, Sodium 600.5, Carbohydrate 25.8, Fiber 4.8, Sugar 2.5, Protein 46.4

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