Poached Chicken In Olive Oil Garlic And Green Peppercorn Sauce Recipes

POACHED CHICKEN IN OLIVE OIL, GARLIC, AND GREEN PEPPERCORN SAUCE

Steps:

• Place garlic and ½ cup of olive oil into food processor and process until garlic in finely chopped. Pour into large bowl. Whisk in the rest of the ingredients except chicken.
• Have a cutting board and knife ready. In a large sauté pan and in a single layer, poach the chicken in enough salted water to just cover the pieces. As the pieces appear done, Remove to cutting board and slice across the grain into 1 inch pieces. If they appear a little pink, return to the water for a few seconds.
• Place the sliced pieces immediately into the olive oil mixture and stir to coat.
• Notes.
• Can be made in advance, the dish gets better as it ages up to 5 days. Refrigerate to store, but serve at room temperature.
• If you want to increase the recipe, you don't necessarily have to increase the marinade at the same rate. If you triple the chicken, you can probably double the marinade.
• We like lots of garlic and used more.
• The cooking time for the chicken will vary with the size breast you use, you may need 30 minutes, I like to use a thermometer and cook to 180 degrees.

POACHED CHICKEN WITH TARRAGON CREAM SAUCE

Steps:

• Trim any rib meat and fat from the breasts. Cut breasts into 2 pieces, removing strip of cartilage that joins halves.
• Select a pan that will just hold the breasts when they are placed close together.
• Season both sides of chicken breasts with salt and white pepper, arrange them presentation side up.
• Add wine, chicken stock, bay leaf, thyme, and dried tarragon.
• Cut a piece of parchment paper to fit the pan you are using, rub butter on it. Place it butter side down on top of chicken mixture.
• Bring liquid to a simmer and reduce the temperature to just below simmering (this is poaching temperature).
• Allow chicken to cook through (about 7 minutes or until no longer pink in the middle). Remove chicken from pan.
• Turn temperature up until remaining liquid is boiling. Allow to reduce for a minute or two.
• Meanwhile mix 1 oz of butter and 1 oz of flour into a paste (this is called beurre manie).
• Once the liquid in the pan has reduced a little, whisk in the beurre manie, and bring back to a boil.
• Once liquid has thickened, add cream, and continue whisking until desired thickness.
• Strain liquid through cheese cloth, and serve over chicken breasts, with a sprig of tarragon.