Best Milk Poached Chicken Breasts With Young Vegetables Recipes
JAMIE OLIVER'S CHICKEN IN MILK
The British chef and cooking star Jamie Oliver once called this recipe, which is based on a classic Italian one for pork in milk, "a slightly odd but really fantastic combination that must be tried." Years later he told me that that characterization made him laugh. "I was hardly upselling its virtues," he said. The dish's merits are, in fact, legion. You sear a whole chicken in butter and a little oil, then dump out most of the fat and add cinnamon and garlic to the pot, along with a ton of lemon peel, sage leaves and a few cups of milk, then slide it into a hot oven to create one of the great dinners of all time. The milk breaks apart in the acidity and heat to become a ropy and fascinating sauce, and the garlic goes soft and sweet within it, its fragrance filigreed with the cinnamon and sage. The lemon meanwhile brightens all around it, and there is even a little bit of crispness to the skin, a textural miracle. It is the sort of meal you might cook once a month for a good long while and reminisce about for years.
Provided by Sam Sifton
Categories main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Season the chicken aggressively with the salt and pepper. Place a pot that will fit the chicken snugly over medium-high heat on the stove, and add to it the butter and olive oil. When the butter has melted and is starting to foam, add the chicken to the pot and fry it, turning every few minutes, until it has browned all over. Turn the heat down to low, remove the chicken from the pot and place it onto a plate, then drain off all but a few tablespoons of the fat from the pot.
- Add the cinnamon stick and garlic to the pot, and allow them to sizzle in the oil for a minute or 2, then return the chicken to the pot along with the milk and sage leaves. Use a vegetable peeler to cut wide strips of skin off the two lemons, and add them to the pot as well. Slide the pot into the oven, and bake for approximately 1½ hours, basting the chicken occasionally, until the chicken is cooked through and tender and the sauce has reduced into a thick, curdled sauce. (If the sauce is reducing too quickly, put a cover halfway onto the pot.)
- To serve, use a spoon to divide the chicken onto plates. Spoon sauce over each serving. Goes well with sautéed greens, pasta, rice, potatoes or bread.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 42 grams, Carbohydrate 17 grams, Fat 71 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 24 grams, Sodium 1442 milligrams, Sugar 9 grams, TransFat 1 gram
MILK-POACHED CHICKEN BREASTS WITH YOUNG VEGETABLES
The light, herbal freshness that enlivened many of our grüner veltliners suggested a dish with a certain freshly picked delicacy, one that might satisfy on a soft summer evening. Not firing up the grill or the oven is an extra bonus.The idea is to poach chicken breasts gently in milk - "gently" is operative here - then serve them in a soup that has captured the flavors of vegetables. Baby carrots, potatoes, tiny onions and, for the wine, some peas (an ingredient we mentioned often during the tasting) make for a pretty plate. And, according to my granddaughters, ages 7 and 9, a delicious one, too.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. Place in sauté pan to hold them closely in single layer. Scatter with garlic. Add milk. Bring to a very gentle simmer and cook, turning a few times, 18 minutes. Never let milk boil at any time or it will curdle. Remove chicken to a platter, tent with foil.
- Add potatoes to milk in pan. Simmer gently 15 minutes. Add carrots. Simmer until potatoes are tender, another 15 minutes or so. Add onions and peas. Simmer 3 minutes. Remove from heat. Whisk in crème fraîche. Season milk with salt and pepper as needed. Dish can be set aside up to 45 minutes, then reheated.
- Slice each chicken breast half across in three pieces, each about an inch wide. Return chicken to pan and bring to slow simmer just enough to reheat dish. Arrange chicken pieces and vegetables in 6 shallow soup plates. Ladle in milk sauce. Sprinkle chicken with fleur de sel and chives. Serve.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 4 grams, Protein 69 grams, SaturatedFat 5 grams, Sodium 1361 milligrams, Sugar 11 grams, TransFat 0 grams
POACHED CHICKEN BREAST
Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches
Provided by Esther Clark
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
- Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.
Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium
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