Poached Chicken with Rice
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1chicken (about 3 pounds), cut into 4 pieces
- 2leeks, trimmed and washed well
- 3ribs celery
- 4parsley sprigs
- 2sprigs fresh thyme or 1 teaspoon dried
- 1bay leaf
- 3medium carrots, scraped
- 1medium onion, peeled, stuck with 2 cloves
- 6peppercorns
- Salt to taste
- 2tablespoons butter
- 4tablespoons flour
- ½cup cream
- ½cup half and half
- ¼teaspoon freshly grated nutmeg
- 1pinch cayenne pepper
- 2tablespoons fresh lemon juice
Nutritional analysis per serving (4 servings)
777 calories; 55 grams fat; 23 grams saturated fat; 1 gram trans fat; 20 grams monounsaturated fat; 9 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 47 grams protein; 1273 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the chicken well in cold water. Place the chicken in a Dutch oven and barely cover with water.
- Step 2
Tie the leeks, celery, parsley and thyme sprigs with a string to form a bouquet garni. Add it to the Dutch oven, then add the bay leaf, carrots, onion with cloves, peppercorns and salt. Bring to a boil, reduce heat to simmer and cook until chicken is tender, about 45 minutes. Skim the surface often to remove fat.
- Step 3
Remove the chicken from the broth and keep warm while preparing the sauce. Reserve the broth.
- Step 4
Melt the butter in a saucepan, add the flour, and mix well with a wire whisk over low heat. When blended, add 2 cups of the chicken broth, stir vigorously with the whisk. Bring to a boil and simmer for 10 minutes.
- Step 5
Strain through a sieve and add cream, half and half, nutmeg, cayenne and lemon juice. Bring to a boil. Check for seasoning and simmer for 5 minutes.
- Step 6
Serve one chicken quarter per person. Remove skin if desired, spoon a little of the sauce over the chicken and serve the remainder in a sauce boat. Serve with rice and the poached vegetables.
Private Notes
Comments
Poach chicken in a combination of water and chicken stock and add a little more than called for especially the stock. Use an onion instead of leeks for poaching. When chicken is poached use some of the broth for cooking rice grits and the rest to poach vegetables, leeks, carrots, potatoes, etc. Add horseradish to the cream-broth sauce. Garnish with parsley.
I halved this recipe using the breast of a whole chicken. I used only half and half. It was delicious. I served it with mashed potatoes and a salad.
I poached the chicken the day before and heated it up the next day and made the sauce. Don't bother straining. Lovely meal.