Best Poitrine De Volaille Pochee Poached Chicken Breast Recipes

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POITRINE DE VOLAILLE POCHEE (POACHED CHICKEN BREAST)



Poitrine de volaille pochee (Poached chicken breast) image

Provided by Craig Claiborne And Pierre Franey

Categories     condiments

Time 15m

Yield One poached chicken breast

Number Of Ingredients 10

1 chicken breast, about 1 pound
2 cups water, approximately
1/4 cup coarsely chopped carrot
1/4 cup coarsely chopped onion
1/4 cup coarsely chopped celery
1 bay leaf
1/4 teaspoon dried thyme
Salt, if desired
Freshly ground pepper to taste
3 sprigs fresh parsley

Steps:

  • Put the chicken breast in a saucepan and add water to barely cover. Add the remaining ingredients.
  • Cover and bring to the boil. Let simmer 10 minutes. Remove from the heat and let stand until ready to use. Drain and reserve the broth for use in another dish. There should be about two cups.

POACHED CHICKEN BREASTS



Poached Chicken Breasts image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

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.

CHICKEN BREASTS CHASSEUR (SUPREMES DE VOLAILLE CHASSEUR)



Chicken Breasts Chasseur (Supremes de Volaille Chasseur) image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 11

4 bone-in chicken breasts with skin (6 ounces each)
Salt and freshly ground pepper
2 teaspoons olive oil
1 medium carrot, chopped
1/2 cup chopped onions
2 cups brown veal stock
2 cups sliced button mushrooms
2 shallots, minced
2 tablespoons cognac
1/2 cup dry white wine
2 tablespoons chopped fresh tarragon

Steps:

  • Preheat the oven to 350 F.
  • Season the chicken with the salt and pepper. Warm 1 teaspoon of the oil in a large nonstick saute pan over medium heat. Carefully, lay the chicken breasts, skin side down, in the pan. Sear for 3 minutes, or until the skin has nicely browned. Transfer the chicken, skin side up, to a nonstick jelly-roll pan. Reserve the saute pan.
  • Bake the chicken for 20 minutes, or until the juices run clear when the chicken is pierced with a knife.
  • While the chicken is cooking, remove most of the fat from the saute pan. Add the carrots and onions to the pan. Saute over medium heat for 3 minutes, or until the vegetables begin to caramelize. Add the stock and raise the heat to high. Bring to a boil, then reduce the heat to medium. Simmer for 10 minutes, or until the liquid has reduced by half. Strain through a fine sieve into a small bowl; skim off any fat that rises to the surface.
  • Warm the remaining 1 teaspoon oil in a medium saute pan over medium heat. Add the mushrooms and shallots. Saute for 5 minutes, or until the mushrooms are golden. Season with the salt. Remove the pan from the heat and add the cognac. Carefully ignite the cognac with a long match. Allow the flame to burn out, then add the wine. Return the pan to the heat.
  • Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 minutes, or until the liquid has reduced by half. Add the reserved stock and simmer for 5 minutes, or until the sauce is thick enough to coat the back of a spoon. Stir in the tarragon. Taste and adjust the seasoning.
  • Remove the skin from the chicken breasts. Carefully cut the breast meat from the breast bone and then cut each breast, on the diagonal, into 2 pieces. Place a divided chicken in the center of each of 4 warm dinner plates.

POACHED CHICKEN BREAST (POITRINE DE VOLAILLE POCHEE)



Poached Chicken Breast (Poitrine de Volaille Pochee) image

Provided by Pierre Franey

Categories     dinner, main course

Time 15m

Yield 1 poached chicken breast

Number Of Ingredients 9

1 chicken breast, 1 pound
2 cups water, approximately
1/4 cup coarsely chopped carrots
1/4 cup coarsely chopped onion
1/4 cup coarsely chopped celery
1 bay leaf
1/4 teaspoon dried thyme
Salt and pepper to taste
3 sprigs fresh parsley

Steps:

  • Put the chicken breast in a saucepan and add the water to barely cover. Add the remaining ingredients.
  • Cover and bring to the boil. Let simmer 10 minutes. Remove from the heat and let stand until ready to use. Drain and reserve the broth. There should be about two cups.

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