Best Poached Chicken Breast With Kabocha Squash And Leeks Recipes

Poached Chicken Breasts image

Provided by Martha Stewart

Yield Makes 2

Number Of Ingredients 8

2 bone-in, skin-on chicken breast halves
1 medium carrot, halved crosswise
1 medium rib celery, halved crosswise
3 sprigs flat-leaf parsley
2 sprigs fresh thyme
2 fresh bay leaves
1/4 teaspoon whole black peppercorns
1 teaspoon coarse salt

Steps:

Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.
Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180 degrees.
Cook, skimming foam from the surface until they reach 160 degrees on an instant-read thermometer, 15 to 18 minutes.
Transfer to a heatproof bowl and strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days.
Separate meat from the bones and cut as desired.

Kabocha Squash With Sage and Leeks image

Provided by MSMD310

Categories Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (2 1/2-3 lb) kabocha squash (2.5-3 lbs)
1/2 cup butter (1 stick)
4 -8 leaves fresh sage, chopped into ribbons
1 leek, julienned white only
1 teaspoon salt

Steps:

preheat oven to 350.
prepare squash by washing, poking 2-4 holes into center with sharp knife.
bake whole squash in oven for 60-90 minutes, until soft.
when squash is done, cut in half, remove seeds and fibers, and scrape flesh from skin into a bowl, mash but do not puree squash.
melt butter in a large skillet.
add sage leaves and fry until crisp 1-2 minutes.
add leek and salt and continue heating 2-5 minutes until leeks are soft and translucent.
now add squash to skillet and mix until all butter is incorporated.

Nutrition Facts : Calories 313.5, Fat 23.4, SaturatedFat 14.7, Cholesterol 61, Sodium 799.8, Carbohydrate 27.5, Fiber 4.7, Sugar 7.1, Protein 3.3

Poached Chicken Breast with Kabocha Squash and Leeks image

Provided by campbells

Number Of Ingredients 6

4 boneless, skinless chicken breasts (about 2 1/2 pounds)
Kosher salt
4 large leeks (about 1 1/2 pounds), white and light green parts, cut into 4-inch segments
1 head garlic, halved crosswise
4 cups Swanson® Chicken Broth
1/2 small kabocha squash (about 1 1/2 pounds), cut into ½-inch wedges

Steps:

Season chicken breasts with salt. Combine breasts with leeks, garlic, and Swanson® Chicken Broth in a large, heavy-bottomed pot and bring to a boil. Reduce heat, cover and simmer until breasts are cooked and leeks are very tender, about 8-10 minutes.
Shingle squash over top of chicken and leek mixture, cover, and cook until squash is tender, about 10 minutes.
Gently remove squash and leeks and divide evenly in shallow bowls. Slice the poached chicken breasts and serve with broth.