Solo Poached Lemon Chicken And Vegetables Recipes

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.

LEMON BASIL CHICKEN WITH VEGETABLES

Steps:

• Preheat oven to 350°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep. Add lemon juice, 1 tablespoon each basil and rosemary, 1 teaspoon lemon peel and 1/4 teaspoon seasoned salt to bag. Squeeze bag to blend in flour., Add potatoes to oven bag. Turn bag to coat potatoes. Push potatoes to sides of bag. Combine remaining seasonings; spoon 2 teaspoons into chicken cavity. Sprinkle and rub remaining seasonings over entire chicken; place in center of potatoes in bag. Arrange squash, zucchini and bell pepper over potatoes., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 1-1/4 to 1-1/2 hours or until meat thermometer inserted in thickest part of thigh reads 180°F. Let stand in oven bag 10 minutes; remove chicken from bag. Stir sauce and serve over chicken and vegetables.

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 LEMON GARLIC CHICKEN

Steps:

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

BAKED LEMON CHICKEN AND VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Arrange lemon slices in a single layer on the bottom of a 9x13-inch baking dish.
• Combine garlic, lemon juice, olive oil, rosemary, lemon zest, salt, and pepper in a large bowl. Toss in chicken, potatoes, tomatoes, and olives to coat. Lay chicken over lemon slices in the dish, then top with vegetable mixture.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and potatoes are tender, about 50 minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C). Toss one more time in the dish to coat with sauce before serving.

POACHED CHICKEN AND VEGETABLES (POULE AU POT)

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.

LEMON CHICKEN AND VEGGIES

Steps:

• In a large resealable bag, combine flour and lemon-pepper. Flatten chicken to 1/2-in. thickness. Add chicken, one piece at a time, and shake to coat. , Prepare sauce mix according to package directions. Stir in lemon juice. Meanwhile, in a Dutch oven, saute chicken in 2 tablespoons butter for 4-6 minutes on each side or until no longer pink. Remove and keep warm. , Add broth to pan, stirring to loosen brown bits. Add carrots and remaining butter; cook for 2 minutes or until crisp-tender. Add spinach; cook 3-5 minutes longer or until spinach is wilted. Serve chicken with sauce and vegetables.

SOLO POACHED LEMON CHICKEN AND VEGETABLES

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.