2 breasts with attached ribs plus 4 bone-in thighs, about 4 lbs totalSkin chicken parts and trim away all visible fat. Heat a large heavy pot over medium, and add the butter. When sizzling stops, stir in the vegetables, and saute for five minutes. Add chicken, cover, and turn off heat for 5 minutes. Add stock, wine, and tarragon. Return to a simmer for 45 minutes. Season to taste with salt and pepper. Serve over steamed white rice in a deep bowl, along with the vegetables and broth.
3 T butter
4 large carrots, peeled and cut into large diagonal pieces
1 large white onion, cut through poles into large wedges
3 ribs celery, cut into large diagonal pieces
1 leek, cleaned of soil and sliced across
2 c chicken stock
1 c dry white wine
1 t dry tarragon
salt and pepper
What's hot on Dr Daddy Cooks?
- Kosher-Style Deli Corned Beef
- Baked Flounder and Rice
- Beef Ravioli in Broth with Spinach
- Chicken and Rice, Italian style
- Kosher-Style Dills
- Meatballs, Peppers, Mushrooms, and Onions in a Tomato Sauce (for Pasta)
- Roasted Brussels Sprouts
- Ingredient: Using Steam to Hard Cook Eggs
- Fajitas
- Improvised Steamer for Plates and Shallow Bowls
Tuesday, March 21, 2017
Poached Chicken
Adapted from Julia Child's original recipe (Mastering the Art of French Cooking, Volume II). A one-pot supper that is light but satisfying, a Family Favorite for more than 40 years.
Labels:
cheap eats,
chicken,
dinner,
easy,
entree,
family favorite,
meat,
poached,
supper,
vegetables
Subscribe to:
Posts (Atom)