Poached Breast Of Chicken With Whisky Sauce Food

HOW TO MAKE PERFECTLY POACHED CHICKEN BREASTS

Steps:

• Gather the ingredients.
• Place the chicken breasts in the bottom of a small, heavy-bottomed pot. Make sure they fit in a single layer. Cover the chicken with broth or water. Add the herbs and bay leaf.
• Begin heating the pot over medium heat, giving the liquid an occasional stir. Once the water temperature reaches 175 to 180, reduce the heat to low so that the water maintains this temperature.
• Partly cover with the pot lid and cook for 10 minutes.
• Turn off the heat completely and allow the chicken to remain in the hot liquid for about 15 minutes or until the internal temperature of the breasts reaches 155 F.
• Remove and slice or shred the chicken. The meat should be cooked through and opaque throughout.
• Serve and enjoy.

WHISKEY CHICKEN

Steps:

• Saute chicken in a large skillet over medium high heat until cooked through (no longer pink).
• In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.

POACHED CHICKEN BREAST WITH ROASTED PEPPER SAUCE

Steps:

• In high-sided skillet over medium-low heat, bring the broth to a simmer. Add the lemon zest, lemon juice, onions and seasoning packet and stir to combine. Add the chicken to the skillet and cover. Simmer on low until the chicken is cooked through, about 20 minutes. Remove the chicken from the skillet when cooked through. Slice in 1/2-inch thick slices.
• Add the peppers with their liquid to a blender along with 1/3 cup of the poaching liquid. Puree until smooth. If it is too thick, slowly add additional poaching liquid until desired consistency. Season with salt and pepper. Transfer to a small pot and bring to a simmer.
• Serve the chicken topped with the roasted pepper sauce and alongside the Lemony Rice.
• In a large saucepan over low heat, combine the chicken broth and olive oil and bring to a simmer. Add the lemon zest, lemon juice, rice, 1 of the rice seasoning packets and the wine. Cover and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.

POACHED BREAST OF CHICKEN WITH WHISKY SAUCE

Steps:

• Melt the butter in a large saucepan and add the leeks, carrot, celery and shallots. Cook for 3 minutes, add half the chicken stock and cook for about 8 minutes.
• Add the remaining chicken stock, bring to the boil, add the chicken breasts and cook for 10 minutes.
• Remove the chicken and thinly slice. Place on a large, hot serving dish and keep warm until required.
• In another saucepan, heat the whisky until reduced by half. Strain the chicken stock through a fine sieve, add to the pan and reduce the liquid by half.
• Add the crème fraîche, the horseradish and the honey. Heat gently and add the chopped parsley and salt and pepper to taste. Stir until well blended.
• Pour a little of the whisky sauce around the chicken and pour the remaining sauce into a sauceboat to serve.
• Serve with a vegetable patty made from the leftover vegetables, mashed potato and fresh vegetables. Garnish with the parsley sprig.

MARINARA POACHED CHICKEN FROM FROZEN

Steps:

• Add the chicken to a large skillet and cover completely with the marinara sauce. Bring the marinara to a simmer over high heat, then reduce the heat to low. Cover and simmer, flipping the chicken once halfway through and rotating the pan every so often to ensure even cooking, until an instant-read thermometer inserted into the thickest part of chicken reaches 165 degrees F, 30 to 35 minutes.
• Meanwhile, bring a pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Drain the pasta, reserving 1/4 cup cooking water.
• Remove the chicken from the marinara sauce, then slice it and season with 1 teaspoon salt. Add the pasta and reserved cooking water to the marinara sauce and cook over medium-low heat, tossing occasionally, until the sauce coats the pasta, 1 to 2 minutes.
• To serve, divide the pasta among 4 plates and top each with some sliced chicken and parsley if using.

POACHED CHICKEN WITH GARLIC-HERB SAUCE

Steps:

• Fill a large pot halfway with hot water; add 1/2 teaspoon salt, the fennel wedges and carrots. Bring to a boil; cook until the vegetables are crisp-tender, 3 minutes. Remove with a slotted spoon. Reduce the heat to low.
• Add the garlic, scallions, fennel fronds and chicken to the pot and gently simmer until the chicken is cooked through, 10 to 15 minutes. Fill a bowl with salted ice water. Transfer the chicken to the ice water using tongs; let sit 30 seconds, then remove to a cutting board.
• Using a slotted spoon, transfer the garlic, scallions and fennel fronds to a blender; add 1/3 cup of the cooking liquid. Add the green beans to the pot, remove from the heat and let sit 5 minutes; drain.
• Add the olive oil, vinegar, mustard, parsley and basil to the blender and puree; season with pepper. Cut the chicken into pieces and serve with the vegetables; drizzle with the herb sauce.

POACHED CHICKEN WITH LEMON & TARRAGON SAUCE

Steps:

• Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan. Bring to the boil, then simmer for 10 mins.
• Remove any excess fat from the chicken and push it into the liquor.
• Return the liquor to the boil, then turn heat down. Cover and cook for 11⁄4 hrs until chicken legs feel tender when pierced. Remove from heat, stand for 15 mins, then lift onto a plate. Strain the liquor into a bowl and pour 500ml into a pan. Boil to reduce by half.
• Pull and cut the bird into neat portions, discarding skin, wing tips and backbone. Put on a plate and cover.
• Beat together the yolks, cream and tarragon in a jug. Ladle in a quarter of the liquor, mix, then pour back into the stock and turn the heat down. Mix the cornflour with a little water and add. With a wooden spoon, stir for 3-5 mins until it begins to thicken.6 Remove from the heat, then stir in lemon juice to taste. Pour some sauce over the chicken and put the rest in a jug. Serve with boiled long grain rice.

CLASSIC POACHED CHICKEN IN CREAM SAUCE (POULE AU POT)

Steps:

• Spread the carrots and leeks across the bottom of a large soup pot. Season the chicken with salt and pepper to taste and add to the pot. Add the onions, turnips, garlic and bouquet garni. Add water to cover and bring to a boil. Reduce the heat to low and simmer, partly covered, until a leg pulls easily away from the body, about 1 hour.
• Transfer the chicken to a cutting board and remove the skin. Detach the legs and wings and separate the drumsticks from the thighs. Remove the breast, discard the bones and slice the meat thinly. Cover and keep warm.
• Transfer all the vegetables in the pot to a bowl; cover and keep warm. Discard the bouquet garni. Return the pot to high heat and boil until the broth is reduced by half. In a small saucepan over low heat, melt the butter, then whisk in the flour; do not allow to brown. Gradually whisk in 1 cups of the broth, allowing the mixture to thicken. Whisk in the cream and bring to a simmer. Remove from the heat and stir in the lemon juice. Season with salt and pepper to taste.
• To serve, place a bed of rice or noodles in a large, deep serving dish. Top with the vegetables and then the chicken. Spoon the sauce over the top and garnish with chives. Serve immediately.

POACHED CHICKEN BREASTS WITH DILL PICKLE SAUCE

Steps:

• In shallow saucepan, bring 3 cups water and salt to boil.
• Add carrots, celery, onion and bay leaf; cook for 4 minutes or until tender. Using a slotted spoon, transfer vegetables to bowl; set aside.
• Add chicken to pan; bring to simmer.
• Cover and simmer over medium-low heat, turning once, for about 12 minutes or until no longer pink inside.
• Discard bay leaf.
• With slotted spoon, transfer chicken to serving plate and keep warm.
• In small bowl, mix together sour cream, flour, lemon juice, allspice, cloves and pepper.
• Pour 3/4 cup poaching liquid into small saucepan; whisk in sour cream mixture.
• Bring to simmer; cook, stirring, for 3 minutes or until thickened.
• Add pickle and reserved diced vegetables; return to simmer. Stir in all but 2 tsp of the parsley; pour over chicken.
• Sprinkle with remaining parsley.

POACHED CHICKEN BREASTS

Steps:

• Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
• Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.
• Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180 degrees.
• Cook, skimming foam from the surface until they reach 160 degrees on an instant-read thermometer, 15 to 18 minutes.
• Transfer to a heatproof bowl and strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days.
• Separate meat from the bones and cut as desired.

POACHED CHICKEN BREAST

Steps:

• Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
• Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.