WHITE WINE POACHED CHICKEN WITH BAY LEAF
Moist and tender white wine poached chicken breast with bay can be used for a multitude of recipes, or eaten plain.
Provided by Renee Goerger
Time 25m
Number Of Ingredients 6
Steps:
- Place all the ingredients in the saucepan and simmer for 20-25 minutes until cooked through.
- Remove the cooked chicken and cool slightly.
- Cut or shred the chicken for use in salads, sandwiches, casseroles, other recipes.
POACHED CHICKEN
You can't beat poaching for chicken that is moist and tender. Once it's cooled, store extra in the freezer for quick meals.-James Schend, Taste of Home Food Editor
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a skillet or saucepan just large enough to hold chicken in one layer, combine chicken, wine, aromatics and salt; add cold water to cover by 1 in. Bring to a boil. Reduce heat to low; simmer, covered, until a thermometer reads 170°, 15-20 minutes. Serve warm, or cool completely before refrigerating.
Nutrition Facts : Calories 192 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 141mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
WINE-POACHED CHICKEN WITH CHARMOULA
Charmoula is a spicy Moroccan marinade that typically contains paprika, cumin, and garlic. The turmeric turns the couscous the color of the brilliant summer sun. For serving, spread the couscous on the plate in a sunburst.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 19
Steps:
- In a high-sided frying pan or braiser, combine the wine, cilantro, and peppercorns. Bring to a boil, reduce the heat, and simmer. Add the chicken and poach, turning once, about 12 to 15 minutes. Season to taste with salt and pepper. Remove to a cutting board to rest.
- Meanwhile, bring the stock to a boil. Add the couscous, stir, and bring to a second boil. Remove from the heat, cover, and let stand 5 minutes. Stir in the turmeric.
- Combine the charmoula ingredients in a small bowl. Cut the chicken breasts in half. Divide the couscous among 4 dinner plates and arrange chicken breasts on top. Serve each with 1/4 cup of the charmoula.
WHITE WINE POACHED CHICKEN WITH DILL
Heat olive oil in a large pan over medium heat. Add shallots, zucchini, fennel, and garlic and sauté for 8 to 10 minutes or until slightly softened. Season
Provided by Jamie Geller
Categories Lunch, Dinner
Time 55m
Yield 6 Servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pan over medium heat. Add shallots, zucchini, fennel, and garlic and sauté for 8 to 10 minutes or until slightly softened. Season with salt and stir. Add chicken breasts on top of vegetables and cover with broth, wine, and dill. Bring to a boil, then reduce to a simmer until chicken is cooked, about 15 minutes. Remove chicken and vegetables and set aside, discarding dill. Boil liquid for 8 to 10 minutes or until slightly reduced. Slice chicken and place on a serving platter with vegetables. Pour sauce over top and serve immediately.
Nutrition Facts :
POACHED CHICKEN BREASTS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 2
Number Of Ingredients 8
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
Make and share this Poached Chicken recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil.
- Reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done.
- Remove from heat, let stand, uncovered, 20 minutes.
- Place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time.
CHICKEN WITH WHITE WINE, ONIONS AND HERBS
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Number Of Ingredients 7
Steps:
- In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
- Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
- Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
- Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
- Adjust seasoning. Garnish: Chopped fresh thyme.
CHICKEN CHARMOULA
Fragrant toasted spices, olives and preserved lemons make this Moroccan-style chicken a dish to be savoured. Time doesn't include marinating.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Dry-fry (temper) the cumin and coriander seeds for 30-60 seconds in a small frying pan over medium heat.
- Once the seeds smell toasty and begin to brown, immediately remove from the heat. Then pound them together using a pestle and mortar.
- Put the onion, garlic and chopped herbs in a food processor along with the toasted spices, ginger and paprika. Blitz until the mixture looks reasonably smooth.
- Scrape the mixture into a bowl and add the chopped olives and preserved lemon.
- Stir in a bit of olive oil to slacken the mixture further to a paste. Season to taste with cayenne, salt and pepper.
- Slash the chicken in several places to allow the flavours to penetrate.
- Slap the paste all over the chicken, pressing it into the slashes. Cover with plastic wrap and leave in the fridge for at least 2 hours, but overnight if you can.
- Remove the chicken from the fridge and leave to stand for about 30 minutes to allow it to come back to room temperature before cooking.
- Preheat the oven to 400°F
- Place the chicken in a roasting pan and roast for 30-35 minutes, or until the juices run clear when the meat is pierced to the centre with a fork.
- To make the yoghurt sauce, slacken the yoghurt with the milk, then stir in the remaining ingredients.
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Servings 4Total Time 30 mins
- Rinse off the chicken breasts. Fill a medium to large stockpot with water and add the herbs, bay leaf, garlic, salt and peppercorns to the pot. Bring the water to a boil then add the chicken breasts.
- Remove the pot from the heat, and then cover with a lid and keep the chicken in hot water for another 15 to 20 minutes or until it is cooked through.
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- In a small frying pan, toast the 1 tablespoon paprika with the cumin over low heat, stirring, until fragrant, about 30 seconds. Put in a blender and puree with the garlic, cilantro leaves, parsley, 6 tablespoons of the oil, the orange zest, lemon juice, cayenne, 1/2 teaspoon of the salt, and 1/4 teaspoon black pepper. Leave in the blender.
- Put 1 tablespoon oil in a nonstick frying pan over moderate heat. Season the chicken with 1/4 teaspoon salt, 1/4 teaspoon paprika, and 1/8 teaspoon black pepper. Brown 5 minutes. Turn; cook until just done, 4 to 5 minutes longer. Blend the sauce to re-emulsify; serve over the chicken. Sprinkle with the tomatoes and top with the cilantro sprigs.
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- Trim the chicken breasts of any excess aft and remove the tenders. Cut the breasts and tenders into 1 1/2 inch pieces. Add the chicken pieces to the charmoula, turning to coat them, and refrigerate overnight or for at least 6 hours.
- Soak six long wooden skewers in cold water to cover for at least 20 minutes (or plan on using metal ones.)
- Next, make the vinaigrette: Whisk the olive oil, lime juice, and parsley together. Stir in the preserved lemon and set aside.
CHERMOULA CHICKEN RECIPE - GOOD FOOD
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Servings 4Total Time 2 hrsCategory Main-Course
- Mix the parsley, coriander, garlic, lemon juice, preserved lemon and cumin in a food processor until well combined. With the motor running, gradually add the oil in a thin stream until smooth. Season well.
- Place the chicken in a shallow, non-metallic dish and pour over the marinade. Marinate for at least 2 hours.
- Grease four sheets of foil and place a chicken breast in the centre of each. Spoon any extra marinade over the chicken. Fold the foil over to seal. Cook the parcels on a hot, lightly oiled barbecue grill plate or flat plate for 10-12 minutes without turning, until cooked through. Remove from the foil and slice.
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- Prepare the chermoula: Heat the three spices in a small pan about 30 seconds until fragrant. Combine with the garlic, oil and vinegar and whisk well until thick. Stir in coriander and parsley. Set aside.
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