POACHED CHICKEN WITH GRAINY MUSTARD SAUCE
Grainy mustard is spooned over poached chicken with apricots and pineapple.Per serving: 318 calories, 3 g fat, 53 g cholesterol, 21 g carbohydrate, 377 mg sodium, 32 g protein, 4 g dietary fiber.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- Place chicken, carrots, onions, celery, bay leaf, parsley, wine, and peppercorns in a stockpot. Add water to cover (about 3 quarts); bring to a boil. Reduce heat so liquid is at a bare simmer. Poach, adjusting heat to maintain bare simmer and skimming any scum off the top, until chicken is cooked, 20 to 25 minutes.
- Remove chicken from stock; use a sharp knife to remove meat from bones. Place meat in a dish; add stock to just cover. Return bones to pot; simmer until very flavorful, about 1 hour. Pass stock through a cheesecloth-lined strainer; discard solids.
- In a clean saucepan, return stock to a boil. Reduce heat so stock is at a bare simmer. Add apricots and pineapple, and poach until tender, about 10 minutes. With a slotted spoon, remove fruit; season fruit with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 teaspoon tarragon.
- Raise heat to high; cook stock until reduced to 1/3 cup, 45 minutes. Reduce heat to low; whisk in mustard, 1/4 teaspoon each salt and tarragon, and 1/8 teaspoon pepper.
- Divide lettuce among four plates. Slice chicken; place on greens. Pour mustard sauce over chicken, and serve with reserved apricot-and-pineapple mixture.
Nutrition Facts : Calories 318 g
CHICKEN WITH GRAINY-MUSTARD SAUCE
Poaching chicken in a flavorful broth produces moist, tender meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- Place chicken, carrots, onions, celery,bay leaf, parsley, wine, and peppercorns ina stockpot. Add water to cover (about 3quarts); bring to a boil. Reduce heat soliquid is at a bare simmer. Poach, adjusting heat to maintain bare simmer andskimming any scum off the top, untilchicken is cooked, 20 to 25 minutes.
- Remove chicken from stock; use a sharpknife to remove meat from bones. Placemeat in a dish; add stock to just cover. Return bones to pot; simmer until very flavorful, about 1 hour. Pass stock through a cheesecloth-lined strainer; discard solids.
- In a clean saucepan, return stock to aboil. Reduce heat so stock is at a baresimmer. Add apricots and pineapple andpoach until tender, about 10 minutes.With a slotted spoon, remove fruit; season fruit with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 teaspoon tarragon.
- Raise heat to high; cook stock until reduced to 1/3 cup, 45 minutes. Reduce heattolow; whisk in mustard, 1/4 teaspoon eachsalt and tarragon, and 1/8 teaspoon pepper.
- Divide the lettuce among 4 plates. Slicechicken; place on greens. Pour mustardsauce over chicken and serve with reserved apricot-and-pineapple mixture.
Nutrition Facts : Calories 318 g, Cholesterol 53 g, Fat 3 g, Fiber 4 g, Protein 32 g, Sodium 377 g
PAN-ROASTED CHICKEN WITH PORT AND WHOLE-GRAIN MUSTARD
Steps:
- Preheat oven to 400 degrees F.
- Heat an ovenproof skillet large enough to hold the chicken over high heat. Add the olive oil and swirl it in the skillet. As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. Carefully turn the chicken skin side up.
- Put the skillet into the oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer, about 10 to 15 minutes, depending on its size. When the chicken is done, transfer it to the plate and keep warm.
- Pour off all but a thin layer of fat from the skillet. Add the port, put the skillet over high heat, and reduce until half remains. Add the chicken stock and reduce again. (If using BBQ sauce, you don't have to reduce.) Add the cream, bring it to a boil, and cook for 3 minutes. Stir in the Dijon and Meaux mustards and adjust the seasoning with salt and pepper. Return the chicken to the skillet and sprinkle with parsley and tarragon.
POACHED CHICKEN WITH GARLIC-HERB SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Fill a large pot halfway with hot water; add 1/2 teaspoon salt, the fennel wedges and carrots. Bring to a boil; cook until the vegetables are crisp-tender, 3 minutes. Remove with a slotted spoon. Reduce the heat to low.
- Add the garlic, scallions, fennel fronds and chicken to the pot and gently simmer until the chicken is cooked through, 10 to 15 minutes. Fill a bowl with salted ice water. Transfer the chicken to the ice water using tongs; let sit 30 seconds, then remove to a cutting board.
- Using a slotted spoon, transfer the garlic, scallions and fennel fronds to a blender; add 1/3 cup of the cooking liquid. Add the green beans to the pot, remove from the heat and let sit 5 minutes; drain.
- Add the olive oil, vinegar, mustard, parsley and basil to the blender and puree; season with pepper. Cut the chicken into pieces and serve with the vegetables; drizzle with the herb sauce.
Nutrition Facts : Calories 443 calorie, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 99 milligrams, Sodium 525 milligrams, Carbohydrate 19 grams, Fiber 7 grams, Protein 43 grams
BASIC POACHED CHICKEN
Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.
Nutrition Facts : Calories 243 g, Cholesterol 2 g, Fat 5 g, Protein 46 g
ROAST CHICKEN WITH GRAINY MUSTARD SAUCE
Make and share this Roast Chicken With Grainy Mustard Sauce recipe from Food.com.
Provided by KathyP53
Categories Whole Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees.
- Place olive oil and butter in a small saucepan over moderate heat until the mixture gets foamy, about 3 minutes.
- Rinse the chicken, inside and out, under cool, running water and pat dry with paper towels. Fill the cavity of each bird with half the shallots, garlic cloves, thyme, tarragon, and peppercorns. Rub each chicken with half a cut lemon and put it in the cavity, too.
- Using a basting brush, coat the birds, on all sides and in crevices, with butter and olive oil mixture. Place in oven and roast until skin is crisp and meat is thoroughly cooked but still juice, 55-60 minutes, or until instant read thermometer inserted in thickest part of thigh indicates 165-170 degrees. About half way through, rotate the pans so the chickens brown on all sides.
- Transfer chickens to a cutting board when done, and let them rest 10 minutes before carving. To carve: use a sharp heavy knife to separate the legs and thighs and the wing portions. Then slide a knife with a thinner blade down each side of the breast bone, scooping out the breast section and leaving the skin intact. Each chicken will serve two people:overlap one leg, thigh, and wing to form a base for one side of breast meat.
- Top with sauce and serve.
- To make Grainy Mustard Sauce;.
- Add vermouth to the chicken broth and, in a large saucepan over moderately high heat, reduce the mixture by half.
- Place the heavy cream in a small bowl and whisk in about 1/4 cup of the hot broth. Slowly whisk the cream mixture back into the hot stock. Whisk in the mustard and reduce heat, simmering until slightly thickened, 3-5 minutes. Add the herbs, season with salt and pepper, and ladle over the chicken.
Nutrition Facts : Calories 1868, Fat 148.3, SaturatedFat 49.9, Cholesterol 581.1, Sodium 563.4, Carbohydrate 11.4, Fiber 1.5, Sugar 1, Protein 118.4
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