Reviews Add Rating & Review
Back to Poached Chicken with Grainy Mustard Sauce All Reviews for Poached Chicken with Grainy Mustard Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Poached Chicken with Grainy Mustard Sauce Recipe Summary Servings: 4
Ingredients Ingredient Checklist 4 skinless chicken breast halves, bone in 2 carrots, scrubbed 2 small onions, peeled and cut in half 2 celery stalks, cut into 3-inch pieces 1 dried bay leaf 10 sprigs fresh flat-leaf parsley 1 cup dry white wine 1 tablespoon whole black peppercorns 3/4 cup dried apricots 2 cups fresh pineapple, in 1-inch cubes Salt and freshly ground pepper 1/2 teaspoon chopped fresh tarragon 1 teaspoon grainy mustard 1/4 pound baby lettuce, such as mache
Gallery Poached Chicken with Grainy Mustard Sauce
Recipe Summary Servings: 4
Gallery
Poached Chicken with Grainy Mustard Sauce
Poached Chicken with Grainy Mustard Sauce
Poached Chicken with Grainy Mustard Sauce
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 4 skinless chicken breast halves, bone in 2 carrots, scrubbed 2 small onions, peeled and cut in half 2 celery stalks, cut into 3-inch pieces 1 dried bay leaf 10 sprigs fresh flat-leaf parsley 1 cup dry white wine 1 tablespoon whole black peppercorns 3/4 cup dried apricots 2 cups fresh pineapple, in 1-inch cubes Salt and freshly ground pepper 1/2 teaspoon chopped fresh tarragon 1 teaspoon grainy mustard 1/4 pound baby lettuce, such as mache
Directions
Place chicken, carrots, onions, celery, bay leaf, parsley, wine, and peppercorns in a stockpot. Add water to cover (about 3 quarts); bring to a boil. Reduce heat so liquid is at a bare simmer. Poach, adjusting heat to maintain bare simmer and skimming any scum off the top, until chicken is cooked, 20 to 25 minutes.
Remove chicken from stock; use a sharp knife to remove meat from bones. Place meat in a dish; add stock to just cover. Return bones to pot; simmer until very flavorful, about 1 hour. Pass stock through a cheesecloth-lined strainer; discard solids.
In a clean saucepan, return stock to a boil. Reduce heat so stock is at a bare simmer. Add apricots and pineapple, and poach until tender, about 10 minutes. With a slotted spoon, remove fruit; season fruit with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 teaspoon tarragon.
Raise heat to high; cook stock until reduced to 1/3 cup, 45 minutes. Reduce heat to low; whisk in mustard, 1/4 teaspoon each salt and tarragon, and 1/8 teaspoon pepper.
Divide lettuce among four plates. Slice chicken; place on greens. Pour mustard sauce over chicken, and serve with reserved apricot-and-pineapple mixture.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Poached Chicken with Grainy Mustard Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Poached Chicken with Grainy Mustard Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
