Poached Corn-fed Chicken With Panache Of Vegetables
This delicious chicken and vegetable dish is a comforting and wholesome meal that is perfect for any time of the year. The tender organic corn-fed chicken is simmered in a flavorful chicken stock until it's juicy and succulent. Paired with a colorful array of baby turnips, Chantenay carrots, curly kale, peas, and black trompette mushrooms, this recipe is bursting with vibrant flavors and nutritious ingredients. Each bite is a delightful blend of savory and earthy tastes that will warm your soul and satisfy your taste buds.
— Constant Cookbook
Ingredients
- 1 organic corn-fed chicken
- 1 litre/1¾ pints chicken stock
- salt and freshly ground black pepper
- 25g/1oz butter
- 1 tbsp olive oil
- 125g/4½oz baby turnips
- 125g/4½oz Chantenay carrotscarrots
- 75g/3oz curly kale
- 75g/3oz frozen peas
- 25g/1oz butter
- 1 tbsp olive oil
- 60g/2½oz black trompette mushrooms
Instructions
- For the chicken, place the chicken into a large lidded pan with the stock. Cover with the lid, then bring to the boil, reduce the heat and simmer for 20 minutes.
- Carefully remove the chicken from the pan and pat dry with kitchen paper. Set the chicken aside.
- Place the stock back onto the heat and bring to the boil. Reduce the heat and simmer for 5-8 minutes, or until the volume of liquid has slightly reduced. Season with salt and freshly ground black pepper, to taste.
- Meanwhile, carve the breasts from the carcass and pat dry once more.
- Heat a frying pan until hot, add the butter and olive oil and the chicken, skin-side down. Fry for 2-3 minutes on both side until golden-brown.
- For the vegetables, bring a large pan of salted water to the boil. Add the turnips and cook for 3-4 minutes, before adding the carrots. Cook for a further two minutes, then add the kale and peas. Boil for one minute, drain the vegetables and set aside.
- Meanwhile, heat a frying pan until hot, add the butter and olive oil and fry the mushrooms for 1-2 minutes until just cooked through. Add the drained vegetables to the pan and mix to combine.
- To serve, divide the vegetables between two soup bowls and place the chicken breasts on top. Ladle the stock over the top and serve immediately.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 2
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