If you're sick of roast chicken, try this poached recipe which allows the meat to absorb all the flavours of the broth it's cooked in.
|4||Chicken breasts, skinless|
|2 cups||Chicken stock|
|1 cup||White wine|
|1||Lemon, strip of peel|
|1 cup||Baby peas|
|⅓ cup||Olive oil|
|3||Cornichons, or 1 gherkin|
|1||Lemon, juice of|
|1 cup||Flat leaf (Italian) parsley|
- Put the chicken breasts in a saucepan. Pour in the stock and wine then add the peppercorns, bay, parsley and lemon peel. Bring to a gentle simmer, cover and let cook for 10 minutes.
- Remove the chicken, cover and let rest. Strain the stock, then return to the pan and add the cream. Bring to boil and let reduce for 10 minutes. Add the carrots, peas and snow peas, season and continue to reduce the sauce for 3 minutes.
- Remove the vegetables and place on a platter with the chicken. Pour over the sauce and serve with salsa verde.
- To make the salsa verde, add all ingredients to the bowl of a food processor and puree until smooth, check for seasoning - makes approximately 1 cup.