Poached Chicken With Garlic-Herb Sauce
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
46
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 medium
Carrot (cut into chunks)1 cup
Extra-Virgin Olive Oil1.5 tbsps
White Wine Vinegar1 tbsp
Dijon Mustard1 cup
Parsley (fresh)1 cup
Basil (fresh)Directions:
1
Fill a large pot halfway with hot water; add 1/2 teaspoon salt, the fennel wedges and carrots
2
Bring to a boil; cook until the vegetables are crisp-tender, 3 minutes
3
Remove with a slotted spoon
4
Reduce the heat to low
5
Add the garlic, scallions, fennel fronds and chicken to the pot and gently simmer until the chicken is cooked through, 10 to 15 minutes
6
Fill a bowl with salted ice water
7
Transfer the chicken to the ice water using tongs; let sit 30 seconds, then remove to a cutting board
8
Using a slotted spoon, transfer the garlic, scallions and fennel fronds to a blender; add 1/3 cup of the cooking liquid
9
Add the green beans to the pot, remove from the heat and let sit 5 minutes; drain
10
Add the olive oil, vinegar, mustard, parsley and basil to the blender and puree; season with pepper
11
Cut the chicken into pieces and serve with the vegetables; drizzle with the herb sauce
12
Photograph by Justin Walker