Herb Poached Chicken With Olive Salsa Over Basmati Rice
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
57
Spice
63
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees F
2
Slice the root end off the entire head of garlic and turn it upside down, wrap it in aluminum foil and mold the foil so it supports the garlic to allow the cut end to stand upright in the oven
3
Pour 1 tablespoon extra-virgin olive oil on the garlic so it slips between the skin and the cloves and wrap with the foil so it is enclosed
4
Roast for about 1 hour and set aside until it is cool enough to handle
5
To make the olive salsa for the chicken topping, in a small bowl combine the tomato, basil, parsley, peppercorns, olives and 3 tablespoons extra-virgin olive oil
6
Gently squeeze the roasted garlic cloves from the skins into the mixture
7
Fold everything together and set aside to let flavors integrate
8
For the rice accompaniment to the chicken, melt the butter in a medium saucepan over medium heat and stir in the basmati rice, thyme leaves, salt, and pepper, allowing rice to toast for a few minutes
9
Then add the chicken stock, bring to a boil, reduce heat to low, cover and let simmer covered and undisturbed for 20 minutes
10
Remove from heat and let stand 5 minutes
11
In a large saute pan, heat the chicken broth over medium high heat
12
Add the basil, tarragon and parsley, bring to a boil to integrate flavors, then reduce heat
13
This is your poaching liquid
14
Season the chicken breasts generously on both sides with salt and pepper, rubbing the seasoning in, and place the chicken in simmering poaching liquid
15
(Remember, you are poaching, not boiling
16
The liquid should be kept at a simmer
17
) Poach chicken until cooked through, about 10 minutes, turning breasts midway through cooking period
18
Remove to paper towels to drain
19
Spoon some basmati rice onto serving plate, top with a piece of chicken, and spoon olive salsa over chicken
20
Garnish with baby carrots