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Poached Chicken with Mustard Cream Sauce |
| How local is this dish? |
Local with Marco Polo exceptions |
| Which season is this recipe best for considering availability of ingredients? |
All Seasons |
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| Category |
Poultry |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
A simple and often overlooked method for preparing chicken is poaching. Poaching also produces moist meat for chicken salads and sandwiches. Using free range or organically raised chicken increases flavor in both the broth and the meat. |
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Ingredients : |
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1 4 ½ - 6 pound chicken
1 medium onion
1 carrot
1 celery stalk
1-2 garlic cloves, whole
1 teaspoon whole pepper corns
1 teaspoon whole coriander seeds
3 large sprigs tarragon
2 Turkish bay leaves
1 tablespoon sea salt
Sauce:
1 cup cooking broth
1 tablespoon Dijon type mustard
¼ cup cream or sour cream |
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| How to Prepare : |
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Wash chicken under cold water, place one tarragon sprig into the cavity and place into a large pot. Add remaining ingredients and cold water to cover the chicken. Bring to a boil over medium to high heat, reduce to simmer and cover. Skim surface of solids occasionally and cook for 1 ½ to 2 hours. If adding vegetables for the meal, cut them into equal size and add at 1 hour. They can be removed if done
before the chicken or left in the broth to continue cooking if necessary once chicken is done. Cook chicken until the legs move loosely or the temperature of the thigh is 175 degrees. Remove from broth, place on carving board and tent with foil. Let rest at least ten minutes, and carve just before serving. Strain broth and skim excess fat from the surface.
To make sauce:
Place the one cup of broth into a small sauce pan over high heat and boil until reduced by half. Remove from heat, and whisk in mustard and cream. Add salt and pepper to taste.
Serve the sliced chicken with your choice of vegetables and with either the broth or mustard sauce. It makes a great family meal and is equally appropriate for guests.
Poaching is easy, and the cooking is largely untended. Become familiar with it, adding your own favorite flavors to the broth for economical and versatile meals. The leftover broth and chicken for soups and sandwiches are an added bonus. |
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LOGIN HERE |
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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