Poached chicken with seasonal vegetables

    35 minutes

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

    10 people made this

    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.

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