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Recipe : *** Poached Chicken With Vegetables

Poached Chicken With Vegetables
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Course:
Main Dish

Practical information

  • Prep time
    35 min
  • Cooking
    1 h 25
  • Ready in
    2 h
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • 1 large onion, peeled, trimmed with root intact, cut lengthwise into quarters
  • 2 medium carrots, peeled and turned into 8 pieces
  • 2 medium parsnips, peeled and turned into 8 pieces
  • 1 medium turnip, peeled, trimmed, cut lengthwise into quarters
  • 1 small head green cabbage, outer leaves removed, quatered lenghtwise through core
  • 1 large sprig fresh thyme
  • 1 teaspoon lemon juice
  • fine salt and freshly ground white pepper
  • ½ tablespoons minced flat-leaf parsley
  • 2 kg chicken
  • 10 g rice flour
  • 150 ml chicken broth reserved from cooking chicken
  • heavy cream

  • Recipe preparation steps

  • 1
    Clean the cavity of the chicken of any remnants of the liver and other organs. Wash well. Remove the clavicle (wishbone) and discard. Truss the chicken tightly with string.
  • 2
    Place the chicken, vegetables, and thyme in a large stock pot and cover with cold water. Place the pot over high heat and bring the water temperature to between 80 and 85°C. Keep the water temperature between this range. Poach the chicken until the internal temperature in the thickest part of the thigh reaches 70°C about 20 minutes. Remove the chicken, drain, place in a large bowl, and keep warm in a 75°C oven, tightly wrapped with plastic wrap so the surface doesn't dry out.
  • 3
    Continue cooking the vegetables until they are tender. They will not all cook at the same rate so periodically test a sample of each type with the tip of a paring knife. When cooked, remove the vegetables, drain, place in a large bowl, and keep warm in a 75°C oven, tightly wrapped with plastic wrap so the surface doesn't dry out.
  • 4
    When everything is cooked and set aside in the oven, strain enough of the broth to use in the sauce. Reserve the remaining broth for other uses.
  • 5
    Sauce:
  • 6
    Dissolve the rice flour in the broth in a small saucepan. Whisk in the cream and lemon juice. Add the salt and pepper. Bring to a boil over medium heat, reduce heat, and simmer for a while until thickened and the rice flour is cooked.
  • 7
    Just before serving, add the parsley to the sauce and mix.
  • 8
    To serve:
  • 9
    While the chicken is cooking, prepare 200 grams of rice according to the instructions on the package.
  • 10
    Heat the serving dishes in a warm oven.
  • 11
    Untie the chicken and cut into 8 pieces for serving. Remove each leg from the carcass and separate it into a drumstick and thigh. Remove each breast from the carcass as a suprême and cut each across the breast to make 2 equal portions.
  • 12
    One serving with a thigh and a portion of the breast, one serving with a drumstick and a portion of the breast. Place a portion of rice on each serving plate. Arrange two pieces of chicken (1 from the breast and 1 from the leg), 2 pieces of carrot, 2 pieces of parsnip, 1 quarter of onion, 1 quarter of turnip, and 1 quarter of cabbage on each serving plate. Spoon the sauce over the tops of everything and serve.
  • Ready !