Saturday, 12 June 2010

Wine-poached Chicken

Serves four

3½ fl oz white wine
9 fl oz chicken stock
1 fl oz white wine vinegar
2 ¼ fl oz extra virgin olive oil
juice of ½ lemon
zest of 1 lemon
tsp sugar
1 bay leaf
1 garlic clove – peeled and sliced
4 chicken breasts – with skin removed
Yellow pepper – sliced into small strips
6 Cherry tomatoes
3½ oz watercress
1¾ oz sultanas or raisins
1¾ oz toasted pine nuts
salt and ground black pepper

For the Chicken Breast

1. Bring the wine, chicken stock to the boil in a saucepan with half the lemon zest, the bay leaf and garlic.

2. Reduce the heat until the mixture is simmering. Add the chicken and poach for 20 to 25 minutes.

3. Remove from heat and set aside to cool in the poaching liquor.

For the dressing
1. Remove half of the poaching liquor and place in a saucepan. Heat until the volume has reduced a bit and whisk in the oil, vinegar, lemon juice, the rest of the zest, and sugar until well combined. Season to taste with salt and pepper.

To serve
1. Place a handful of watercress (or other salad such as Rocket), yellow pepper and tomatoes on each plate and top with the poached chicken.
2. Sprinkle on the pine nuts and sultanas and drizzle over the dressing.

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