POACHED CHICKEN FOR SALADS
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 cups cubed chicken or 4 to 6
Number Of Ingredients 7
Steps:
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
LEMON CHICKEN WITH GRAVY
Chicken tenders are nicely seasoned with tantalizing lemon and thyme flavors in this recipe. It's especially tasty with brown rice. -Shona Germino, Casa Grande, Arizona
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a 1-1/2-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 2-1/2 hours. Add parsley and thyme; cover and cook until chicken is no longer pink, 30 minutes longer. , Remove chicken to a serving plate and keep warm. Transfer juices to a small saucepan. Combine cornstarch and water until smooth; add to juices. Bring to a boil; cook and stir until thickened, 2 minutes. If desired, serve chicken with rice.
Nutrition Facts : Calories 195 calories, Fat 9g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 466mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
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
POACHED CHICKEN
Gently simmered with onion and garlic, this chicken becomes moist and tender as it absorbs the subtly flavored broth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Makes 6 cups
Number Of Ingredients 4
Steps:
- Place chicken, breast side down, onion, garlic, and salt in a large pot. Cover with water. Bring to a boil. Cover, reduce heat, and simmer for 40 minutes. Remove chicken from pot, reserving 1/2 cup cooking liquid. Let chicken stand until cool enough to handle. Shred meat, and mix with reserved cooking liquid.
CLASSIC POACHED CHICKEN IN CREAM SAUCE (POULE AU POT)
Provided by Frederic Van Coppernolle
Categories dinner, main course
Time 1h20m
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Spread the carrots and leeks across the bottom of a large soup pot. Season the chicken with salt and pepper to taste and add to the pot. Add the onions, turnips, garlic and bouquet garni. Add water to cover and bring to a boil. Reduce the heat to low and simmer, partly covered, until a leg pulls easily away from the body, about 1 hour.
- Transfer the chicken to a cutting board and remove the skin. Detach the legs and wings and separate the drumsticks from the thighs. Remove the breast, discard the bones and slice the meat thinly. Cover and keep warm.
- Transfer all the vegetables in the pot to a bowl; cover and keep warm. Discard the bouquet garni. Return the pot to high heat and boil until the broth is reduced by half. In a small saucepan over low heat, melt the butter, then whisk in the flour; do not allow to brown. Gradually whisk in 1 cups of the broth, allowing the mixture to thicken. Whisk in the cream and bring to a simmer. Remove from the heat and stir in the lemon juice. Season with salt and pepper to taste.
- To serve, place a bed of rice or noodles in a large, deep serving dish. Top with the vegetables and then the chicken. Spoon the sauce over the top and garnish with chives. Serve immediately.
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 37 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 1141 milligrams, Sugar 9 grams, TransFat 0 grams
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