I’m just back from my Easter holiday, and it’s all busy busy busy – which I’ll write about in a few days. In the mean time, here’s a quickie for you all – Poached Chicken Breast. Poaching is one of my favourite ways of cooking chicken – a meat I otherwise don’t cook very often at all.
Poaching gives a great texture and nice flavour to what is an otherwise quite bland meat. I like to serve it alongside a fresh and crisp salad – tarted up with a dressing of Blood Orange juice.
There’s a couple of interesting things about this recipe. First, it’s cooked with the heat turned off (which probably has something which Molecular Gastronomy could explain better then me), and secondly, the resulting stock liquid can be turned into a soup quickly and easily. Dinner for two days!
Perfect for the very warm April weather it seems Britain has been having while I’ve been away. Oh, and on that note – it hasn’t rained in over 20 days in my location (North Lincolnshire) – but the day I get home from holiday, guess what? Rain. Typical!
Poached Chicken Breast Recipe – Ingredients
- 2 Chicken Breasts
- 1 Stick Celery (chopped)
- 2 Spring Onions (chopped)
- Fresh herbs of your choice – I used a round handful of Marjoram.
- Salt & Pepper
- 1 Carrot peeled and chopped (for the soup)
- 1/2 Potato, peeled and chopped (for the soup)
Poached Chicken Breast Recipe – Method
- Place celery, spring onions, herbs and salt and pepper in water and bring to a boil, simmering for 15 minutes.
- Place chicken in the water, then turn off and remove from heat.
- When water is cool, your chicken can be sliced and eaten.
Simple yet delicious!
And the soup?
Well, we don’t want to waste anything, so…
Place carrot and potato in the water (now almost a stock – but you might want to add a little more – or a stock cube). Bring to a boil and simmer for 15 minutes.
Purée with a blender, then add 1 tsp of Honey and 1tbsp double cream.
Stir well and enjoy!