Poached Chicken is a simple and delicious way to prepare Chicken Breasts. The key is good quality chicken, because poaching is a delicate process and if you use poor quality chicken then you end up with tough, rubbery chicken breasts. So head to your local butcher, and get some chicken breasts that come from chickens that lived life the way they should have, out and about with tonnes of fresh air and organic feed. I have yet to find a supermarket chicken breast that I can poach, and I use supermarket chickens for roasting so there is a difference.
We serve it with Egg Free Curry and Mango Mayonnaise, and add in fresh Mango as well. Roast some Asparagus (10 minutes in a hot oven), grab some salad and you’ve a light, wonderful summer supper.
- May 22, 2020
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- One good quality chicken breast per person - this is for 4
- 3/4 cup dry white wine
- 1/2 tsp salt
- 1 tbsp black peppercorns
- 1/2 lemon sliced
- Step 1
- Combine all the ingredients in a large pot, and add enough water to cover your chicken breasts
- Step 2
- Bring to a very low simmer, skim off any foam that comes to the surface. Whatever you do don’t boil the chicken breasts or they will go rubbery
- Step 3
- Simmer (just a few bubbles) for 10 minutes, then turn off the heat and leave for another 5 minutes
- Step 4
- I like to check the breasts are cooked through at the thickest part, make sure there is no pink hint in the flesh. If there is, pop it back in the pot for another 3-5 minutes
- Step 5
- Take the breasts out of the liquid and allow to cool before cutting into slices. Serve with ripe Mango, and Curry Mayonnaise.