POACHED CHICKEN FOR SALADS
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 cups cubed chicken or 4 to 6
Number Of Ingredients 7
Steps:
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
POACHED CHICKEN BREASTS WITH PARSLEY-ONION SALAD
Slowly poaching bone-in chicken breasts in a very low oven makes the meat extremely silky, without turning it tough or drying it out. And having the oven on for an extended period allows you to cook other things in the gentle heat. Here, halved cherry tomatoes turn sweet and jamlike. A pan of chicken skin renders and crisps, becoming golden and potato-chip crunchy before getting tossed with a bright parsley-onion salad. If you'd rather skip the chicken skin, you can. This dish is nearly as good without it, though you may want to add some toasted pine nuts or slivered almonds to the parsley salad for texture.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place racks in the top and bottom thirds of the oven, and heat oven to 275 degrees. In the microwave or in a small pot on the stove, heat chicken stock until it comes to a simmer.
- Pull skin off chicken, keeping the skin in large pieces, and spread out on a rimmed baking sheet.
- Place chicken breasts in a small baking dish, cover with hot chicken stock and add bay leaf.
- Thinly slice 3 of the garlic cloves. In a 9-by-13-inch baking dish, toss together garlic slices, tomatoes, olives, 3 tablespoons oil, 1/2 teaspoon salt and pepper to taste. Top with the rosemary sprig.
- Place pan with chicken skin on top rack and chicken and tomatoes on bottom rack. Toss the tomatoes occasionally. Bake everything until chicken skin is golden, the chicken breast is cooked through (a thermometer inserted in the center should read 155 degrees), and tomatoes are starting to shrivel. This will take 60 to 65 minutes for chicken skin and tomatoes; 70 to 80 minutes for the chicken. Transfer chicken skin to a paper towel-lined plate and sprinkle with salt to taste, reserving the rendered chicken fat. Transfer chicken breasts to a cutting board to rest for 5 minutes before slicing meat off the bones. (Save stock for another use; it can be frozen for up to 3 months.)
- Grate 1/2 teaspoon zest from the lemon, then cut lemon into wedges. Finely grate remaining garlic clove into a medium bowl. Add a squeeze of lemon juice from one of the wedges, and a pinch of salt. Pour some of the reserved chicken fat over garlic, then toss with parsley, lemon zest, 1/4 teaspoon pepper, and red-pepper flakes. Break up chicken skin into bite-sized pieces and toss into parsley mixture along with the red onion. Serve immediately with the tomato-olive mixture and chicken, drizzling with olive oil, if you like.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 21 grams, Carbohydrate 20 grams, Fat 30 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 7 grams, Sodium 927 milligrams, Sugar 9 grams, TransFat 0 grams
POACHED CHICKEN BREAST
Use this poached chicken breast recipe when making Poached Chicken Salad with Chopped Vegetables from "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 2 breast halves
Number Of Ingredients 9
Steps:
- Poach chicken: Place chicken in pot just large enough to hold it with about 3 inches of room on top. Add water and cover by 1 inch. Add peppercorns, parsley, thyme, bay leaf, carrot, celery, and salt. Bring water to just under a simmer over medium-high heat (bubbles should start forming around edges of pot and rise to surface, but there should be no bubbles in center of pot). Reduce heat to medium-low to keep temperature constant (it should be between 170 degrees and 180 degrees). Cook, skimming foam from surface as necessary, until an instant-read thermometer inserted in the thickest part of the breast registers 160 degrees, 15 to 18 minutes after the liquid reaches the right temperature.
- Strain and cool: Transfer chicken to heatproof bowl. Strain liquid and pour over poached chicken; let cool in liquid (this will keep the chicken moist and tender). When chicken is cool, or you are ready to serve it, separate meat from bones and discard skin and bones. Slice chicken against the grain into 1-inch pieces, if desired.
POACHED CHICKEN BREAST
Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. I like to eat the veggies!
Provided by Ace
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
- Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 132.5 mg, Fat 3.9 g, Fiber 4.4 g, Protein 55.2 g, SaturatedFat 1.1 g, Sodium 2786.5 mg, Sugar 7 g
POACHED-CHICKEN-SALAD SANDWICHES
Cooking chicken breasts slowly in simmering water ensures they'll be tender, not rubbery. Onion and salt in the water add flavor without fat. If you have them on hand, you can also toss in a bay leaf, lemon peel, or whole peppercorns to add even more flavor to these Poached-Chicken-Salad Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 11
Steps:
- In a large straight-sided skillet or pot, cover chicken and onion with water by 1/2 inch; season generously with salt. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely. (To store, refrigerate in an airtight container, up to 3 days.)
- Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.
Nutrition Facts : Calories 314 g, Fat 17 g, Fiber 1 g, Protein 33 g, SaturatedFat 3 g
ROAST CHICKEN WITH ONIONS AND PARSLEY
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 1h30m
Yield 6 servings or more
Number Of Ingredients 8
Steps:
- Heat the oven to 500 degrees. Combine the lemon juice, 1/2 cup parsley, garlic and some salt and pepper, and rub this mixture all over the chicken. Put the chicken, breast side down, on a rack in a roasting pan and put the pan in the oven.
- While it's roasting, melt the butter or heat the olive oil in a medium skillet or saucepan over medium heat, then add the onions; cook, stirring occasionally, until softened, 10 to 15 minutes. Stir in the remaining parsley and the stock.
- After the chicken has roasted for about 20 minutes, spoon some of the onion mixture over it, then turn the bird breast side up. Top with more of the onion mixture, leaving some in the saucepan. Baste again after 10 minutes; at this point the breast should be beginning to brown (if it isn't, roast a few more minutes). Turn the heat down to 325 degrees, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. Total roasting time will be about an hour and a half.
- Remove the chicken from the oven and let it rest for about 5 minutes. Meanwhile, pour some or all of the pan juices into the saucepan with the remaining onion mixture and bring to a boil; reduce slightly if the mixture is thin. Carve the chicken and serve with the sauce.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 417 milligrams, Sugar 3 grams
CHICKEN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
- In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
- In a medium to large saucepan, place the parsley, thyme, onion, carrot, celery, and chicken breasts. Cover with the broth. Bring just to a boil, lower the heat to a gentle simmer and cover. Poach the chicken over very low heat for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool in the stock for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Remove the chicken from the bones and cut the meat into cubes. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
POACHED CHICKEN (FOR CHICKEN SALADS)
Make and share this Poached Chicken (For Chicken Salads) recipe from Food.com.
Provided by Oolala
Categories Stocks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all in a 3 quart saucepan and bring to a boil.
- Reduce heat to a gentle simmer and skim.
- Whole breasts take 15-18 minutes while boneless breasts take 7-10.
- *Allow to cool in the liquid COMPLETELY.
- Drain and dice the chicken to use in salads or pot pies.
- Reserve poaching liquid as a stock.
Nutrition Facts : Calories 276.3, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 129.2, Carbohydrate 6.3, Fiber 1.6, Sugar 2.9, Protein 30.9
POACHED CHICKEN BREASTS WITH DILL PICKLE SAUCE
This is a recipe the Canadian Living Test Kitchen Serve with: Egg noodles or new potatoes and a green leafy vegetable This sauce is inspired by Swedish cuisine, but the flavours are typical of those found in much of the Scandinavian and Baltic world. Poaching keeps the chicken breasts moist and tender.
Provided by Dreamer in Ontario
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
More about "poached chicken breasts with parsley onion salad food"
VELVETY CHICKEN BREASTS, POACHED IN YOUR OVEN - THE …
From nytimes.com
14 BEST POACHED CHICKEN RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
POACHED CHICKEN – JUICY, GUARANTEED! | RECIPETIN EATS
From recipetineats.com
PERFECT POACHED CHICKEN - INSPIRED TASTE
From inspiredtaste.net
CHICKEN BREAST WITH GARLIC AND PARSLEY - FOOD & WINE
From foodandwine.com
BBC ONE - MY LIFE ON A PLATE - POACHED PARSLEY CHICKEN
From bbc.co.uk
HOW TO POACH CHICKEN FOR CHICKEN SALAD - LOW CARB …
From lowcarbmaven.com
PERFECTLY POACHED CHICKEN BREASTS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN BREASTS WITH CRUNCHY PARSLEY-ONION SALAD
From diningandcooking.com
Estimated Reading Time 3 mins
POACHED CHICKEN BREASTS — COOKING IN THE KEYS
From cookinginthekeys.com
POACHED CHICKEN BREASTS WITH PARSLEY-ONION SALAD RECIPE
From pinterest.com
POACHED CHICKEN BREASTS WITH PARSLEY-ONION SALAD - MASTERCOOK
From mastercook.com
HOW TO POACH CHICKEN FOR CHICKEN SALAD (SUCCULENTLY TASTY)
From foodhow.com
CHICKEN AND POTATO SALAD - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
POACHED CHICKEN BREAST WITH PARSLEY SAUCE - BIGOVEN.COM
From bigoven.com
POACHED CHICKEN BREASTS WITH PARSLEY ONION SALAD RECIPES
From tfrecipes.com
DEEP SOUTH DISH: OVEN POACHED READY CHICKEN
From deepsouthdish.com
POACHED CHICKEN BREASTS WITH PARSLEY-ONION SALAD RECIPE | EAT YOUR …
From eatyourbooks.com
HOW TO MAKE EASY POACHED CHICKEN RECIPE ~ BARLEY & SAGE
From barleyandsage.com
POACHED CHICKEN AND VEGETABLES WITH COUSCOUS - DAIRY FREE RECIPES
From fooddiez.com
HOW TO MAKE POACHED CHICKEN - SPEND WITH PENNIES
From spendwithpennies.com
POACHED CHICKEN BREASTS WITH PARSLEY-ONION SALAD - PRESSREADER
From pressreader.com
EASY POACHED CHICKEN BREAST : HOW TO POACH… | THE MODERN PROPER
From themodernproper.com
20-MINUTE POACHED CHICKEN BREASTS (LOW-FAT - BOWL OF DELICIOUS
From bowlofdelicious.com
VELVETY CHICKEN BREASTS, POACHED IN YOUR OVEN
From registerguard.com
POACHED CHICKEN BREASTS WITH PARSLEY-ONION SALAD
From recipecloudapp.com
POACHED CHICKEN - YELLOW BLISS ROAD
From yellowblissroad.com
PERFECTLY POACHED CHICKEN BREASTS - GARLIC & ZEST
From garlicandzest.com
HOW TO POACH CHICKEN BREASTS (OVEN AND STOVE METHODS) - THE …
From thespruceeats.com
POACHED CHICKEN BREAST WITH PARSLEY SAUCE - COMPLETERECIPES.COM
From completerecipes.com
POACHED CHICKEN BREASTS WITH PARSLEY-ONION SALAD RECIPE
From pinterest.com
ULTIMATE CHICKEN SALAD RECIPE - DOWNSHIFTOLOGY
From downshiftology.com
HOW TO POACH CHICKEN - THE HARVEST KITCHEN
From theharvestkitchen.com
HOW TO POACH CHICKEN BREASTS THAT ARE JUICY AND ... - BON APPéTIT
From bonappetit.com
POACHED CHICKEN RECIPE FROM RACHAEL RAY | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
POACHED CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
POACHED CHICKEN BREASTS | NOURISHING MEALS®
From nourishingmeals.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love