POACHED CHICKEN AND VEGETABLE SOUP
This chicken soup is chock full of goodness and flavour, and it's super filling too
Provided by Jamie Oliver
Categories Healthy lunchbox Chicken Gorgeous Winter Soups British Vegetables Light meals Mains
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
- Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
- Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there's about 2 litres left.
- Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
- Serve in warm bowls sprinkled with chopped parsley and the celery leaves.
Nutrition Facts : Calories 462 calories, Fat 24.9 g fat, SaturatedFat 6.9 g saturated fat, Protein 36.4 g protein, Carbohydrate 20.5 g carbohydrate, Sugar 5.9 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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 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 AND VEGETABLES WITH COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings, plus 4 extra poached chicken breasts
Number Of Ingredients 11
Steps:
- Season chicken breasts with salt and arrange in a deep, large skillet. Cover chicken with vegetables. Add bay leaf, thyme sprigs, and chicken stock to the pan. Place over high heat and bring to a boil, covered. Reduce heat to simmer and cook for 15 minutes. Remove bay and thyme sprigs. Remove the chicken breasts and cut into slices. Return chicken slices to the pan and adjust seasoning, to your taste. Put the couscous into a heatproof serving bowl. Ladle 1 1/2 cups of the hot cooking liquid over the couscous, cover and let stand for 5 minutes. Remove the lid, season the couscous with salt, and fluff with a fork. Put a scoop of couscous into a serving bowl, top with chicken chunks and vegetables. Cover meat and vegetables with some broth. Garnish each serving with chives and parsley.
- Refrigerate or freeze the whole breast pieces for Portuguese Chicken.
POACHED CHICKEN AND VEGETABLES IN BROTH
I know that "boiled" anything is not a popular concept these days (one reason I call this "poached"), but don't disdain or neglect this elemental dish. It is still one of the easiest and most satisfying one-pot meals we can give our families. It's also faster to make than ever: the big birds I buy-plump, meaty, and best when organically raised-are thoroughly cooked, tender, and moist after barely 45 minutes in the broth. When you really want to make it festive, substitute a capon for the chicken. And with markets that offer an unprecedented array of produce and herbs in all seasons, we can surround the chicken with a greater variety of vegetables than our great-great-grandmothers ever had at one time. In this recipe, I've loaded the pot with seven hearty and aromatic vegetables (almost 5 pounds' worth), but you can certainly choose others or vary the amounts. Just cut enough vegetables overall to give everyone a bountiful serving, drizzling the meat and vegetables with some extra-virgin olive oil and a few grains of sea salt to make it complete. But I also hope you'll top each portion, as I do, with a dollop of salsa verde, a traditional condiment for boiled foods. The bright, acidic flavor and fresh, uncooked texture of the finely chopped salsa are a perfect counterpoint to the poached meat and vegetables-it makes a meal of boiled chicken exciting as well as comforting.
Yield serves 6 to 8, with extra broth
Number Of Ingredients 24
Steps:
- Pour the water into the pot, set it over low heat to get started, and add the seasonings-salt, peppercorns, porcini, bay leaves, and cheese rind. Cut up all vegetables as follows, and drop them into the pot:
- Cut the leeks crosswise into 4-inch lengths, but don't slice them open.
- Cut the carrots and parsnips crosswise into 3-inch lengths; slice thick sections lengthwise in half or quarters, so all pieces are about 1 inch thick (throw the skinny pointed ends of the parsnips into the broth too).
- With a vegetable peeler, shave off the outer layer of the celery stalks, then cut crosswise into 3-inch lengths.
- Slice the celery root into 2-inch, roughly square chunks.
- Trim off the tough root end of the fennel bulb, but leave the core intact so the leaves are held together; slice the bulb into six or eight wedges, through the core.
- Trim the onions but leave the root ends intact, so the layers are held together.
- When all the vegetables are in the pot, put on the cover and turn the heat to high. Bring the water to a rolling boil, set the cover ajar (I prop it up on a big wooden spoon), and lower the heat to maintain a moderate bubbling. Cook the broth and vegetables for about 30 minutes, while you prepare the chicken.
- Remove the giblets and neck from the chicken, rinse well, and drop them all (including the liver) into the broth. Rinse the chicken under cold running water. Set it on a cutting board; chop off the tail piece and add it to the pot. Pull off all clumps of fat and discard. Twist and fold the wingtips against the neck, so they stay in place under the breast.
- Put the seasonings into the body cavity: the salt, the peppercorns, the smashed garlic cloves, and the bay leaves. Rinse the lemon, cut it in half crosswise, squeeze the juice from both pieces into the cavity, then push in the squashed lemon halves too. Press the bird's legs together, close to the body, so the cavity is covered and the chicken is compact and evenly shaped.
- Spread out the cheesecloth square and place the chicken in the center. Lift two diagonally opposite corners, draw the cloth up and around the bird, and tie the corners in a simple overhand knot. Tighten the knot so it rests on the chicken breast and the cloth is snug against the bird. Now lift the other corners of the cheesecloth and bring them together, tie in another knot, and tighten it to wrap the chicken up completely. Tie the loose ends in square knots that won't unravel.
- Finally, cut a length of twine about a yard long (I double it for strength) and tie one end of the twine under the bulging cheesecloth topknots, in a secure knot. You should now be able to lift the cloth-wrapped chicken with the string-test it now, over the worktable, because you'll need to lift the cooked chicken out of the boiling broth the same way.
- When the broth and vegetables have been cooking for 1/2 hour, uncover, and lower the chicken into the broth with your strong string. Make sure the chicken is submerged, then loop the string around a handle of the stockpot, or any anchor point. Bring the broth back to a good boil, then adjust the heat to keep a steady but gentle bubbling on the surface.
- Cook the chicken, uncovered, for 40 to 50 minutes (less for a smaller chicken, more for a larger one or if you are using a capon). Set a big bowl close to the chicken pot. Turn off the heat, grasp your twine, lift the chicken bundle straight up above the stock, and lower it into the bowl.
- Let the chicken rest in the cheesecloth while you check the vegetables-they should be soft but not falling apart. Cook longer or lift them out of the broth with a spider or other big strainer, into a big bowl. Ladle a bit of hot broth onto the vegetables, and cover with foil or a pot lid to keep them warm.
- To free the chicken, lift it from the bowl onto a tray, a board, or a big piece of foil, which will catch the juices. Cut the twine, untie the cheesecloth knots-try to keep the cloth whole-and unwrap the bird. Spoon out the lemon, bay leaves, and other seasonings from the cavity and discard. To keep the chicken warm, put it back in the bowl, doused with fresh hot broth and covered.
- To strain the broth, drape the moist cheesecloth inside a colander or large strainer and set it over a big pot or bowl (you'll still have several quarts of stock). Pour the broth through the cheesecloth. Taste it for flavor; use (and store) as is, or bring it to a boil and reduce it if you want to concentrate it.
- To make a two-course meal, cook some thin pasta such as capellini or stelline (little stars) or rice in the broth and serve with some grated Parmigiano-Reggiano for the first course. Then serve the chicken, whole or cut up, on a warm serving platter, surrounded with the vegetables. (If they have cooled off, warm them up in broth.) Pass around salsa verde and/or pepper sauce at the table.
- For my family, I like to carve the whole hot chicken at the table and assemble plates, arranging a few pieces of every vegetable around the chicken and spooning 2 tablespoons or more of salsa verde all across the top of the chicken and vegetables, with more salsa verde on the side.
- For the dressing, put 1/2 cup water, 3 tablespoons white vinegar, and 1 teaspoon honey into a small saucepan and bring to a boil. Drop 3 tablespoons of golden raisins into the pan, and poach them gently for 4 minutes; then lift them out with a slotted spoon. Return the liquid to a boil, and cook rapidly until it is reduced to 3 tablespoons. Pour the dressing out of the pan to cool.
- Toast 3 tablespoons pine nuts in a dry pan until golden.
- Shred chicken meat to make 3 cups or so. Put the chicken in a pan with a few spoonfuls of broth (or water), and toss the shreds over low heat just to warm up and refresh. Put the shreds in a mixing bowl, and toss with the warm vinegar-honey dressing, 2 tablespoons extra-virgin olive oil, and 1/2 teaspoon salt-or more to taste. Scatter the plumped raisins and toasted pine nuts over the chicken, and toss together.
- Arrange the salad on a bed of greens, on a large platter or individual salad plates, and serve while the chicken is still slightly warm.
- This recipe gives you the bonus of several quarts of tasty broth. Whether you serve the broth as a soup right away, or save most of it for future meals, garnish it with any of the choices suggested for Turkey Broth (page 80): passatelli, tagliolini, quickly cooked tender spinach leaves, Cheesy Crostini (page 60), or just a heap of freshly grated Parmigiano-Reggiano or Grana Padano.
SOLO POACHED LEMON CHICKEN AND VEGETABLES
This is a toss and forget meal. The small amount of olive oil, and remembering to place the chicken on the bottom, will ensure that the meat is tender and moist. Any large frozen vegetable will work, but remember, Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories Chicken
Time 35m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat an oven to 400 degrees.
- Coat the chicken with the salt, pepper, and olive oil.
- Place the thawed chicken breast in the bottom of a 1 1/2 quart baking dish.
- Place the frozen vegetables on top of the chicken.
- Pour the juice from one lemon on last.
- Cover and bake for 30 minutes.
- Remove the vegetables and chicken with a sloted spoon.
- An optional extra step would be to thicken the juices from the dish with slurry of 1 teaspoon warm water and 1 teaspoon corn starch, and pour over the chicken and vegetables.
- Serve with either a rice dish or potatoes.
Nutrition Facts : Calories 184, Fat 6, SaturatedFat 1, Cholesterol 68.4, Sodium 1240.5, Carbohydrate 4.7, Fiber 0.5, Sugar 1.1, Protein 27.5
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.
ROAST CHICKEN AND VEGETABLES
An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.
Provided by Chonchos
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 385 degrees F (196 degrees C).
- Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
- Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
- Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
- Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.
Nutrition Facts : Calories 753.5 calories, Carbohydrate 36.2 g, Cholesterol 145.5 mg, Fat 45.6 g, Fiber 6.1 g, Protein 50.4 g, SaturatedFat 10.5 g, Sodium 413.9 mg, Sugar 6.7 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
MILK-POACHED CHICKEN BREASTS WITH YOUNG VEGETABLES
The light, herbal freshness that enlivened many of our grüner veltliners suggested a dish with a certain freshly picked delicacy, one that might satisfy on a soft summer evening. Not firing up the grill or the oven is an extra bonus.The idea is to poach chicken breasts gently in milk - "gently" is operative here - then serve them in a soup that has captured the flavors of vegetables. Baby carrots, potatoes, tiny onions and, for the wine, some peas (an ingredient we mentioned often during the tasting) make for a pretty plate. And, according to my granddaughters, ages 7 and 9, a delicious one, too.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. Place in sauté pan to hold them closely in single layer. Scatter with garlic. Add milk. Bring to a very gentle simmer and cook, turning a few times, 18 minutes. Never let milk boil at any time or it will curdle. Remove chicken to a platter, tent with foil.
- Add potatoes to milk in pan. Simmer gently 15 minutes. Add carrots. Simmer until potatoes are tender, another 15 minutes or so. Add onions and peas. Simmer 3 minutes. Remove from heat. Whisk in crème fraîche. Season milk with salt and pepper as needed. Dish can be set aside up to 45 minutes, then reheated.
- Slice each chicken breast half across in three pieces, each about an inch wide. Return chicken to pan and bring to slow simmer just enough to reheat dish. Arrange chicken pieces and vegetables in 6 shallow soup plates. Ladle in milk sauce. Sprinkle chicken with fleur de sel and chives. Serve.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 4 grams, Protein 69 grams, SaturatedFat 5 grams, Sodium 1361 milligrams, Sugar 11 grams, TransFat 0 grams
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.
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5/5 (2)Category ChickenCuisine FrenchTotal Time 45 mins
- Heat the butter in an ovenproof skillet over medium heat. Add the shallots and cook until softened, 2 minutes. Add the herbes de Provence, stir in the wine and cook 1 minute more. Add the chicken breasts and cook, turning frequently, for 3 minutes.
- Cover the chicken with a piece of wax paper, then cover pan tightly as well. Bake for 15 to 20 minutes, until the chicken is no longer pink in the center. Cooking time will vary based on the thickness of your chicken. To avoid overcooking, check with an instant read thermometer and cook to an internal temperature of 160 to 165°F.
- Transfer the chicken to a plate and cover to keep warm. Return the pan to the stove and heat the juices over medium-high heat. Add the zucchini, season with salt and pepper and sauté until tender, 4 to 6 minutes. Add the tomatoes, season again, and cook until they're slightly softened, 2 minutes longer.
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