POACHED CHICKEN, CRUNCHY VEGETABLES, AND HERB DRESSING
I used to be put off poaching chicken as I feared it was more complicated than my simple fried version. But it's actually much easier, because while the chicken poaches you can prepare the rest of the food. These days I often poach 3 or 4 chicken breasts at a time, then keep them in the fridge so I can toss them into salads over the following days. Poaching really helps to keep the moisture in the meat, so the end result is much more enjoyable than dried, overcooked chicken.
Provided by Amelia Freer
Categories HarperCollins Chicken Vegetable Herb Dinner Healthy Low Fat Kid-Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the dressing:
- Drain and rinse the almonds in fresh cold water, then pound them with the herbs, the garlic clove and a little salt. Slowly pour the olive oil into the mixture, stirring to combine.
- For the chicken:
- Put the chicken breasts into a pan of cold water with the reserved herb stalks (from the dressing), the garlic and the salt. Bring the water to a simmer, turn off the heat and immediately cover the pan. Allow the chicken to sit in the hot poaching liquor for 20 minutes, until cooked through.
- Bring a medium saucepan of salted water to a boil and blanch the green beans for 1 1/2 to 2 minutes, then cool under cold running water. Transfer to a large mixing bowl.
- Preheat the broiler. Shave the fennel bulb with a mandolin or peeler into this slices and do the same with the carrot and zucchini. Add to the beans. Put the tomatoes on a non-stick baking sheet and under a preheated broiler for 2 to 3 minutes until softened. Add to the bowl.
- Remove the chicken breasts from the poaching liquor. Thinly slice them and add to the bowl of vegetables. Toss together and season to taste with salt and pepper. Arrange the chicken and vegetables between plates and serve with the herb dressing and lemon wedges.
POACHED CHICKEN WITH VEGETABLES AND HERBS
Steps:
- In a medium pan over medium heat, add the oil and saute the onions until translucent. Add the tomatoes to the pan and squash them to form liquid. Bring the mixture to a boil, then reduce the heat to a simmer. Add the chicken breasts, broccoli, red and yellow bell peppers, mushrooms, bay leaves and thyme. Season with salt and pepper. Cook until the chicken is cooked through, 8 to 15 minutes depending on thickness.
Nutrition Facts : Calories 201 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 73 milligrams, Sodium 541 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 26 grams, Sugar 6 grams
POACHED CHICKEN WITH GARLIC-HERB SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 443 calorie, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 99 milligrams, Sodium 525 milligrams, Carbohydrate 19 grams, Fiber 7 grams, Protein 43 grams
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
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
POACHED CHICKEN SALAD WITH CHOPPED VEGETABLES
This wonderfully light and healthy recipe for poached chicken salad with chopped vegetables can be found in "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Chicken Breast Recipes
Number Of Ingredients 6
Steps:
- Place chicken, tomatoes, cucumber, basil, and lettuce in a large bowl; drizzle over vinaigrette and toss to combine. Serve.
More about "poached chicken crunchy vegetables and herb dressing food"
POACHED CHICKEN, CRUNCHY VEGETABLES & HERB DRESSING - AMELIA …
From ameliafreer.com
Estimated Reading Time 6 mins
HERB ROASTED CHICKEN DRUMSTICKS & POTATOES - RACHEL COOKS®
From rachelcooks.com
POACH A WHOLE CHICKEN FOR AN EASY MEAL (OR SEVERAL)
From thespruceeats.com
POACHED CHICKEN AND VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
POACHED CHICKEN, CRUNCHY VEGETABLES, AND HERB DRESSING
From storylessrecipes.com
CHEF RON’S POACHED CHICKEN WITH VEGETABLES - OFF THE EATEN PATH
From offtheeatenpathblog.com
POACHED CHICKEN AND VEGETABLES - 9KITCHEN - NINE.COM.AU
From kitchen.nine.com.au
POACHED EGGS ON PARSLEY SUBS - VEGETABLES
From vegetables.co.nz
POACHED CHICKEN WITH BUTTERMILK DRESSING… | FOOD AND TRAVEL …
From foodandtravel.com
POACHED CHICKEN, CRUNCHY VEGETABLES AND HERB DRESSING RECIPE
From eatyourbooks.com
POACHED CHICKEN – JUICY, GUARANTEED! | RECIPETIN EATS
From recipetineats.com
CRUNCHY CHINESE CHICKEN SALAD - HEALTHY AND VIBRANT! - MY FOOD …
From myfoodstory.com
RECIPES/POACHED-CHICKEN-CRUNCHY-VEGETABLES-AND-HERB …
From github.com
53 HEALTHY CHICKEN RECIPES WE LOVE | EPICURIOUS
From epicurious.com
AMELIA FREER'S POACHED CHICKEN, CRUNCHY VEGETABLES AND HERB …
From telegraph.co.uk
POACHED AND ROASTED CHICKEN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
HOW TO POACH CHICKEN & BLANCH VEGGIES | RACHAEL RAY IN SEASON
From rachaelraymag.com
POT AU FEU (POACHED CHICKEN WITH VEGETABLES) RECIPE
From livestrong.com
PERFECT POACHED CHICKEN - INSPIRED TASTE
From inspiredtaste.net
HERB POACHED CHICKEN WITH ASIAN VEGETABLES - NUTRININJA.IN
From nutrininja.in
POACHED CHICKEN WITH HERBS - RECIPE | COOKS.COM
From cooks.com
POACHED CHICKEN, CRUNCHY VEGETABLES, AND HERB DRESSING FROM …
From pinterest.com.au
POACHED CHICKEN, CRUNCHY VEGETABLES, AND HERB DRESSING
From pinterest.com
AMELIA FREER'S POACHED CHICKEN, CRUNCHY VEGETABLES AND HERB …
From in.pinterest.com
SNIG'S KITCHEN - POACHED CHICKEN WITH CRUNCHY VEGETABLES.
From facebook.com
10 HEALTH BENEFITS OF POACHED CHICKEN (NO.5 SUPER)
From drhealthbenefits.com
35+ POACHED CHICKEN RECIPES FOR RELAXED EATING
From goodfood.com.au
POACHED CHICKEN, CRUNCHY VEGETABLES, AND HERB DRESSING
From mastercook.com
CRUNCHY VEGGIE SALAD WITH POACHED CHICKEN & GARLICKY SUNBUTTER …
From goop.com
POACHED CHICKEN, CRUNCHY VEGETABLES, AND HERB DRESSING FROM …
From yahoo.com
BUTTER-POACHED CHICKEN WITH VEGETABLES
From mygourmetconnection.com
POACHED CHICKEN, CRUNCHY VEGETABLES, AND HERB DRESSING FROM …
From pinterest.co.uk
POACHED CHICKEN AND VEGETABLES RECIPE - REAL SIMPLE
From realsimple.com
POACHED CHICKEN, CRUNCHY VEGETABLES & HERB DRESSING | AMELIA …
From pinterest.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