Poached chicken with seasonal vegetables

Poached chicken with seasonal vegetables


Be the first to make this!

Try different combinations of vegetables in this simple all-in-one supper dish.

Lynn Lewis

Serves: 4 

  • 4 skinless chicken breast fillets (600 g)
  • 3 cups (750 ml) salt-reduced chicken stock
  • 3 tablespoons dry sherry or dry white wine
  • 1 bouquet garni (parsley, thyme and bay leaf)
  • 750 g mixed vegetables, such as carrots, asparagus spears, corn on the cob, broccoli, cauliflower, leeks and savoy cabbage
  • chopped fresh parsley, to garnish

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Combine the chicken breasts, stock, sherry or wine, and the bouquet garni in a large flameproof casserole or deep frying pan. Bring to the boil. Lower heat, cover; poach chicken for about 20 minutes, skimming off foam that forms, as necessary.
  2. Meanwhile, cut all the vegetables into bite-sized pieces.
  3. After chicken has been poaching for 20 minutes, add all the vegetables to pan. Cover; cook until vegetables are tender and chicken juices run clear when breasts are pierced with the tip of a knife, about 6 minutes. Discard bouquet garni.
  4. Spoon the pan juices and vegetables into large, shallow serving bowls. Top with chicken, whole or sliced, as you prefer. Sprinkle with parsley and serve.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate