POACHED CHICKEN AND VEGETABLES (POULE AU POT)
This is a low-fat version of the classic French dish in which chicken and vegetables are served in bowls with flavorful stock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 21
Steps:
- Wrap parsley, thyme, peppercorns, bay leaves, and cloves in a piece of cheesecloth; tie with kitchen twine. Heat oil in a stockpot over medium-low heat. Add carrot, celery, and onion; cook, stirring occasionally, until softened and just starting to brown, 4 to 5 minutes. Add wine; cook until liquid has evaporated, 5 to 6 minutes. Add stock, herb bundle, and 4 cups water. Bring to a boil; reduce to gentle simmer. Cover; cook 30 minutes.
- Strain stock through a fine-mesh strainer; discard vegetables; return stock to stockpot. Bring to a simmer. Add chicken, mushrooms, potatoes, asparagus, carrot, celery, onions, and turnips. Simmer gently over medium heat until chicken is cooked through, skimming occasionally, 30 to 40 minutes. Season with salt and pepper, and serve immediately.
Nutrition Facts : Calories 255 g, Cholesterol 88 g, Fat 5 g, Fiber 3 g, Protein 35 g, Sodium 687 g
CLASSIC POACHED CHICKEN IN CREAM SAUCE (POULE AU POT)
Provided by Frederic Van Coppernolle
Categories dinner, main course
Time 1h20m
Yield Serves 4 to 6
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 37 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 1141 milligrams, Sugar 9 grams, TransFat 0 grams
POULE AU POT
Steps:
- Lay a large piece of cheesecloth onto a work surface and put the chicken breast-side down onto it. Gather up the edges and tie them with kitchen string. Put the chicken into the pot, breast-side up and pour over the chicken stock. Bring to a boil. Skim off the foam that rises until no more forms, about 30 minutes. Add the garlic, leeks, bay leaf, tarragon, thyme and some salt and pepper. Turn the chicken breast-side down. Reduce the heat, cover and simmer very gently about 20 minutes more.
- Add the pearl onions, carrots, celery, parsnips and turnip. Turn the chicken breast-side up, and continue cooking until the juices in the chicken run clear and the vegetables are tender, about 20 minutes longer. The chicken should pull apart easily. Serve pieces of chicken and vegetables with some broth pooled around.
POACHED CHICKEN AND VEGETABLES
Make and share this Poached Chicken and Vegetables recipe from Food.com.
Provided by Sascha
Categories Chicken Breast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in saucepan with 500ml of water and the bouillion powder.
- Add sliced leek and carrots and bring to a boil. Lower heat and simmer for 5 minutes.
- Add the peas and then return to a boil.
- Simmer for 2 minutes or until the chicken is thorougly cooked.
- Add the cornstarch mixture and stir thoroughly. Cook for a few seconds longer until liquid has thickened.
- Add chopped parsley and serve immediately.
Nutrition Facts : Calories 201.2, Fat 7, SaturatedFat 2, Cholesterol 46.4, Sodium 113.3, Carbohydrate 16.9, Fiber 3.8, Sugar 5.8, Protein 17.6
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POT AU FEU (POACHED CHICKEN WITH VEGETABLES) RECIPE
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Servings 6Total Time 1 hr 15 minsTotal Fat 38g 56%Calories 698 per serving
- Place the sliced onion, thinly sliced carrot, garlic, chicken backbone, neck, heart, and giblets, bay leaf and thyme. 8 cups hot water, and 1 teaspoon salt into a large soup pot. Bring to a boil. Skim any foam that rises to the surface. Partially cover and simmer over medium low for 20 minutes. Add the leg and thigh quarters and skim again after two minutes. Partially cover and simmer for 10 minutes.
- Remove the breast and leg quarters from the broth and set aside. Strain the broth removing solids and skim off fat. Return the broth to the pan and bring to a boil.
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