Best Poached Chicken In Norman Style Cider Cream Sauce Recipes

CLASSIC POACHED CHICKEN IN CREAM SAUCE (POULE AU POT)

Classic Poached Chicken in Cream Sauce (Poule au Pot) image

Provided by Frederic Van Coppernolle

Time 1h20m

Yield Serves 4 to 6

Number Of Ingredients 14

Ingredients

4 carrots, peeled and halved
4 leeks, white and light green parts only, halved lengthwise and thoroughly rinsed
1 3 1/2 -pound chicken, left whole
Salt and freshly ground black pepper
4 small onions (about 2 inches in diameter), peeled
4 small turnips (about 2 1/2 inches in diameter), peeled and halved
4 cloves garlic, peeled
1 bouquet garni (sprig of thyme, sprig of parsley, 1 bay leaf and 5 peppercorns tied in cheesecloth)
1 tablespoon butter
1 tablespoon flour
1/2 cup heavy cream
Juice of 1 lemon
Cooked rice or noodles, for serving
1/4 cup sliced chives

Steps:

Spread the carrots and leeks across the bottom of a large soup pot. Season the chicken with salt and pepper to taste and add to the pot. Add the onions, turnips, garlic and bouquet garni. Add water to cover and bring to a boil. Reduce the heat to low and simmer, partly covered, until a leg pulls easily away from the body, about 1 hour.
Transfer the chicken to a cutting board and remove the skin. Detach the legs and wings and separate the drumsticks from the thighs. Remove the breast, discard the bones and slice the meat thinly. Cover and keep warm.
Transfer all the vegetables in the pot to a bowl; cover and keep warm. Discard the bouquet garni. Return the pot to high heat and boil until the broth is reduced by half. In a small saucepan over low heat, melt the butter, then whisk in the flour; do not allow to brown. Gradually whisk in 1 cups of the broth, allowing the mixture to thicken. Whisk in the cream and bring to a simmer. Remove from the heat and stir in the lemon juice. Season with salt and pepper to taste.
To serve, place a bed of rice or noodles in a large, deep serving dish. Top with the vegetables and then the chicken. Spoon the sauce over the top and garnish with chives. Serve immediately.

Nutrition Facts : @context http, Calories 570, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 37 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 1141 milligrams, Sugar 9 grams, TransFat 0 grams

POACHED CHICKEN

Poached Chicken image

Provided by Food Network

Time 40m

Yield 4 salads.

Number Of Ingredients 11

Ingredients

1 pound skinless and boneless chicken breast
2 cups water
1/4 cup dry white wine
2 bay leaves
1 teaspoon whole white peppercorns
1 cinnamon stick
2 garlic cloves, crushed
2 jalapeno peppers, split and seeded
1 small onion, peeled and studded with 4 cloves
1 carrot, peeled and coarsely chopped
2 teaspoons coarse salt

Steps:

Tie the bay leaves, peppercorns, cinnamon stick and garlic together in a piece of cheesecloth as a sachet garni. Combine the water, wine, sachet garni and vegetables in a pot large enough to hold the chicken and bring to a boil. Reduce to a simmer and cook for 15 minutes, before adding the chicken breast, carefully skimming off any scum and grease that accumulates on the surface of the water. Cook the chicken at a strong simmer for 20 minutes. Turn off the heat and cool the chicken in the poaching liquid in an ice water bath. When thoroughly cold, remove the chicken breasts and keep meat refrigerated until ready to serve. Bouillon may be strained and saved and used within 3 days to poach again.;