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Friday, December 10, 2010

Poached chicken

Ingredients

For the chicken
  • 1 litres chicken stock
  • 1 chicken crown
  • 1 handfuls baby carrots
  • 1 bulbs garlic, halved horizontally
For the potatoes and spinach
  • 6 ratte potatoes
  • 1 bunches spinach
For the salsa
  • 2 red chillies
  • 4 cloves garlic
  • 1 x 400g can chopped tomato
  • 2-3 dried chillies
For the horseradish cream
  • 4 tbsp freshly grated horseradish
  • 2 heaped tbsp regular or low-fat creme fraiche
  • splashes red wine vinegar
  • splashes olive oil


1. For the chicken: warm the chicken stock in a large pan.

2. Remove the chicken breasts from the crown of the chicken, remove the mini fillet (reserve for another recipe) and set aside. Remove the chicken wings and add to the warm stock. Chop the remaining carcass and add to the stock.

3. Add the carrots and garlic bulb to the stock and bring to the boil. Reduce the heat and simmer for 15-20 minutes. Remove the chicken bones and vegetables. Return the stock to the simmer.

4. Lower the chicken breasts into the simmering stock and cook for 20-25 minutes, or until cooked through (the juices should run clear when the chicken breasts are pierced at the thickest part with a skewer).

5. For the potatoes and spinach: cook the potatoes in a pan of boiling salted water until tender. Drain and set aside to cool. When cooled enough to handle, peel away the skins. Before serving, reheat in the hot chicken stock; at the same time, wilt the spinach in the hot stock.

6. For the salsa: hold the red chillies over a gas flame, using a pair of long kitchen tongs, until the chillies are charred all over and blackened. Place into a bowl and cover with cling film. Set aside to ‘steam’ in the residual heat for a few minutes, then peel the charred skin off the chillies. Slice the peeled chillies into thin julienne

7. Heat the olive oil in a small pan and fry the garlic cloves for 3-4 minutes, or until golden-brown. Add the dried chillies and chopped tomatoes, season with salt and cook until the tomatoes have broken down and the mixture is thickened.

8. For the horseradish cream: mix the freshly grated horseradish and crème fraîche together in a small bowl, then mix in a splash of red wine vinegar and olive oil. Season with salt and freshly ground black pepper.

9. To serve, remove the skin from the chicken and discard. Place the chicken breast on a plate. Slice the potatoes and arrange around the chicken, along with the wilted spinach. Add a splash of stock and spoon the horseradish cream and salsa alongside.

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