Poached chicken with seasonal vegetables

Poached chicken with seasonal vegetables

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About this recipe: Try different combinations of vegetables in this simple all-in-one dish.

Lynn Lewis

Serves: 4 

  • 4 skinless chicken breast fillets (600 g)
  • 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 cabbage
  • chopped fresh parsley, to garnish

Prep: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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