Spring poached chicken

Spring poached chicken

By
From
What's for Dinner?
Serves
4-6
Prep
20 mins
Cooking time
60 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
1.6kg whole chicken
flat-leaf parsley leaves
3-4 bay leaves
500g chat potatoes
salt
1 fennel bulb, trimmed, quartered and cored
1 bunch baby carrots, trimmed
100g podded peas
100g broad beans, blanched and double podded

Method

  1. Fill the cavity of the chicken with the parsley and bay leaves. Place the chicken, breast-side down, in a large pot that is big enough to hold it snugly. Add enough water to almost cover the chicken then add the potatoes and a good pinch of salt. Place over a medium–high heat and bring to the boil. Cover with a lid and simmer for 30 minutes.
  2. Turn the chicken over so the breast is facing up. Roughly chop the fennel and add it to the pot along with the baby carrots. Cover with the lid and cook for a further 30 minutes.
  3. Remove the chicken from the pot, cut into portions and keep warm. Add the peas and broad beans to the simmering stock and cook for 2–3 minutes. Check the seasoning of the broth.
  4. Divide the vegetables and chicken between serving bowls, ladle over the broth and serve with Horseradish Cream
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again