Poached Chicken With Lemon Vinaigrette Food

LEMON GINGER POACHED CHICKEN

Steps:

• In a food processor, pulse the avocado and yogurt until smooth. Transfer to a small bowl, fold in the lime juice and refrigerate.
• In a large stockpot over high heat, combine the water, celery, onion, carrots, lemons, ginger, lemongrass stalks, wine, sea salt and peppercorns. Bring to a boil, then reduce heat to a low simmer and add chicken breasts. Cover and cook for 15 to 17 minutes. Remove the chicken from the liquid and let rest on a cutting board for 5 minutes. While the chicken is resting, heat the grapeseed oil in a medium saucepan over medium heat. Add the red onion and cook until soft. Reduce the heat and add the black beans, tomatoes, green onion, parsley, and vinegar. Season with salt and pepper, to taste. Stir occasionally, allowing the flavors to blend and the beans to warm, about 4 to 5 minutes. Remove from the heat, and spoon the mixture onto a platter. Slice the chicken and serve on top of the beans with a drizzle of avocado yogurt.

POACHED CHICKEN SALAD WITH CHOPPED VEGETABLES

Steps:

• Place chicken, tomatoes, cucumber, basil, and lettuce in a large bowl; drizzle over vinaigrette and toss to combine. Serve.

POACHED CHICKEN WITH LEMON VINAIGRETTE

Steps:

• To make the vinaigrette, combine lemon juice, white-wine vinegar, mustard, and sugar in a small bowl. In a slow, steady stream, whisking constantly, drizzle in the olive oil until the mixture is thick and emulsified. Season to taste with salt and pepper. Stir in chopped tarragon, and set aside.
• Make a bouquet garni: Tie tarragon stems, thyme, bay leaves, and peppercorns in a small square of cheesecloth. Combine the bouquet garni, sherry, celery, onion, and 5 cups water in a medium pot, and bring to a boil over high heat. Reduce heat, and let simmer for 5 minutes.
• Season chicken breasts on both sides with salt. Add to the gently simmering liquid, and cook until firm and the juices run clear when pierced with a two-pronged fork, 10 to 12 minutes.
• Remove the breasts from the poaching liquid, and arrange on serving plates. Drizzle with the lemon vinaigrette.

POACHED CHICKEN BREASTS WITH LEMON VINAIGRETTE

Steps:

• Make a bouquet garni: Tie tarragon stems, thyme, bay leaves, and peppercorns in a small square of cheesecloth. Place bouquet garni, sherry, celery, onion, and 5 cups water in a medium pot, and bring to a boil over high heat. Reduce heat, and let simmer for 5 minutes.
• Season chicken breasts on both sides with salt and pepper. Add to the gently simmering liquid, and cook until firm and juices run clear when pierced with a two-pronged fork, 10 to 12 minutes.
• Remove chicken from poaching liquid, and arrange on serving plates. Drizzle with lemon vinaigrette.

SLICED POACHED CHICKEN WITH LIGHT AND LEMONY GRAVY

Steps:

• Place the chicken in a deep skillet or pot with the onion, celery, carrot, and bay leaves. Cover with just enough water to come to the top of the meat. Bring to a boil, reduce the heat, and then simmer until cooked through, about 12 to 15 minutes. Remove the chicken to a plate with tongs and tent with foil. Strain the poaching liquid and reserve 1 cup.
• Return the skillet to medium heat and add the butter to melt. Add the shallot and garlic and stir for 2 minutes. Sprinkle in the flour and stir another minute. Stir in the thyme and wine. Add lemon zest and juice, the reserved poaching liquid, and simmer to reduce the sauce and thicken a bit. Stir in the cream, if desired. Slice the chicken and add to the sauce to warm. Serve with bread or a simple pasta dish such as Egg Pasta with Leeks. Garnish with basil and serve.

POACHED EGG WITH SALMON, SPINACH & MEYER LEMON VINAIGRETTE

Steps:

• In abowl, whsk together the onion, lemon zest, lemon juice, olive oil, salt, and pepper to make the dressing. Then toss with the potatoes, spinach, and fennel in a separate bowl.
• Bring a saucepan of water to a simmer and add the vinegar.
• Crack each egg into a small cup and add to the water one by one. Poach for one minute and 20 seconds. Remove each egg with a slotted spoon.
• Set two salmon rolls on each plate, and top with the salad and a poached egg. Season with pepper to taste.

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.

POACHED CHICKEN, CRUNCHY VEGETABLES, AND HERB DRESSING

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 LEMON GARLIC CHICKEN

Steps:

• Combine all ingredients in a saucepan & simmer over a low heat until chicken is fully cooked.