Poached Chicken Breast With Salsa Verde Recipes

POACHED CHICKEN BREAST WITH SALSA VERDE

Steps:

• Place stock, parsley, thyme, garlic, bay leaf, peppercorns, 2 teaspoons salt, the carrots, and chicken in a pot. Add enough cold water to cover by about 1/2 inch.
• Clip a candy thermometer to side of pot. Heat over medium-high heat until temperature of the stock reaches 170 degrees (liquid should be moving beneath the surface but no bubbles should appear). Cook, adjusting heat to keep the liquid between 170 degrees and 180 degrees and the surface still, until an instant-read thermometer inserted into thickest part of chicken breast registers 165 degrees, 18 to 24 minutes.
• Using a slotted spoon, remove chicken from liquid. Let stand until cool enough to handle. Remove skin, and cut breast along bone to remove meat in one piece. (Chicken can be covered partially with broth and then topped with parchment paper and refrigerated overnight.)
• Slice chicken crosswise. Divide chicken and carrots among 4 plates. Spoon 1 tablespoon poaching liquid and 2 tablespoons salsa over each chicken breast, and season with salt if desired.

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

SALSA VERDE FOR POACHED CHICKEN BREAST

Steps:

• Whisk together oil, anchovies, capers, mustard, and salt. Stir in shallot-vinegar mixture, then add the herbs. Season with salt. Serve immediately.

POACHED CHICKEN WITH SALSA VERDE

Steps:

• Get out a very large pan and put the chicken in it.
• Tuck the chicken wings around the bird, as well as the vegetables, peppercorns bay leaves and parsley.
• Cover with cold water and bring to a boil.
• Skim the froth off the top, then turn down the heat so the liquid bubbles only gently.
• After an hour or so, turn off the heat, remove the chicken and put it into a shallow dish with some of the hot stock poured over.
• Cover with aluminium foil or an overturned bowl.
• While the chicken is resting, make the salsa verde by throwing everything except the olive oil in a blender or food processor.
• Switch on the blender and slowly start to drizzle in the olive oil.
• You will need enough to make a thick slush, so start with about six glugs.
• An imprecise measurement, I know, but sometimes you just have to go by what looks and tastes right.
• When the chicken is ready, cut off the meat and serve on plates with a tiny bit of broth and a spoonful or two of the sauce.