CHICKEN POACHED IN BUTTERMILK

CHICKEN POACHED IN BUTTERMILK image

Categories Chicken

Yield 4

Number Of Ingredients 10

Ingredients:
1 quart buttermilk
4 large sprigs fresh thyme
4 (7 to 8 ounces each) boneless, skinless chicken breast halves, preferably pasture-raised
Salt and freshly ground black pepper
1 Meyer lemon, or regular lemon, juiced
1 teaspoon crème fraîche
1 tablespoon extra-virgin olive oil
1/2 teaspoon honey
1 head frisée lettuce, trimmed, washed and dried well

Steps:

Place the buttermilk and thyme in a casserole, preferably cast iron, that's large enough to hold all of the chicken in a single flat layer without overlapping. Season the chicken generously with salt and pepper. Arrange the breasts so they are covered in the buttermilk. Heat the chicken slowly over medium heat until the buttermilk is shimmering and almost simmering. It should not be boiling, but too hot to stick your finger in (about 170 degrees). Cook slowly, adjusting the heat as necessary. Rotate the chicken and turn it over now and again so it cooks evenly until it is cooked through, about 15 minutes from the time it almost simmers. Chicken should be soft but have some resistance when pressed. Remove the breasts from the buttermilk and pat dry with a paper towel. Set aside to rest. Mix the lemon juice and crème fraiche in a small bowl until well combined. Add the oil and honey and mix vigorously. Put frisée in a medium bowl, drizzle liberally with the lemon vinaigrette mixture, about 2 to 3 tablespoons, and toss to coat well. Adjust dressing to taste. Slice chicken thinly and transfer each breast to a plate. Divide the salad evenly between the plates, arranging on top of each breast. Serve immediately.