Whole Poached Chicken and Others Recipe Video

Nina shows viewers how to create two dinners from one chicken

Summary

Preparation Time1 Hr 30 MinCooking Time2 Hr 5 Min
Ready In3 Hr 35 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
TasteFeel
MethodMain Ingredient
Interest GroupHealthy,

Ingredients

 Zucchini1 Medium (For chicken veggie Soup)
 Onion1 Medium (for Whole poached chicken)
 Sage1 Cup (16 tbs) (for Whole poached chicken)
 Carrots6 Medium (4 for Whole poached chicken and 2 For chicken veggie Soup)
 Parsley1 Cup (16 tbs) (for Whole poached chicken)
 Basil2 Cup (32 tbs) (1 cup for Whole poached chicken and another for caprese bite)
 Bay leaves2 (for Whole poached chicken)
 Peppercorn1 Tablespoon (for Whole poached chicken)
 Wine1 Bottle (1 l) (for Whole poached chicken)
 Cream sherry1 Cup (16 tbs) (for Whole poached chicken)
 Water1 Bottle (1 l) (for Whole poached chicken)
 Sea salt2 1⁄2 Teaspoon (2 tsp. for Whole poached chicken and 1/4 tsp for Broccoli grape tomato and pearl onion hot salad and 1/4 tsp for chicken veggie Soup)
 Chicken5 Pound (for Whole poached chicken)
 Bocconcini10 , halved (For caprese bite)
 Sun dried tomato pesto1 Cup (16 tbs) (organic - For caprese bite)
 Broccoli1 Pound, cut (For Broccoli grape tomato and pearl onion hot salad)
 Pearl onion7 , cut (For Broccoli grape tomato and pearl onion hot salad)
 Garlic2 Tablespoon, minced (1 tbsp For Broccoli grape tomato and pearl onion hot salad and 1 tbsp For chicken veggie Soup)
 Cranberry infused balsamic vinegar2 Tablespoon (For Broccoli grape tomato and pearl onion hot salad)
 Grape seed oil2 Tablespoon (For Broccoli grape tomato and pearl onion hot salad)
 Apple1 Medium (For chicken veggie Soup)
 Ground chicken2 Cup (32 tbs) (For chicken veggie Soup)
 White pepper1⁄2 Teaspoon (For chicken veggie Soup)
 Paprika1⁄2 Teaspoon (For chicken veggie Soup)
 Fennel1⁄2 Teaspoon (For chicken veggie Soup)
 Red pepper flakes1⁄2 Teaspoon (For chicken veggie Soup)

Nutrition Facts

Serving size

Calories 2197 Calories from Fat 1109

% Daily Value*

Total Fat 125 g192.7%

Saturated Fat 31 g155%

Trans Fat 0 g

Cholesterol 477.7 mg

Sodium 1535.6 mg64%

Total Carbohydrates 78 g26.1%

Dietary Fiber 14.3 g57%

Sugars 31.9 g

Protein 148 g296.1%

Vitamin A 414.5% Vitamin C 269.4%

Calcium 65.5% Iron 73.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. For Whole poached chicken – slice onion, carrots, sage basil and parsley.
2. For Broccoli grape tomato and pearl onion hot salad – preheat oven to 400 degrees.
3. For chicken veggie Soup – in a food processor jar grate apple.
4. Add in ground chicken, white pepper, paprika, garlic, salt, fennel and red pepper flakes.
5. Take out the paste in a bowl.
6. Line broiler pan with aluminium sheet.
7. Preheat oven to 450 degrees.
8. Chop carrots, celery, and zucchini.
9. Slice Yellow and red bell pepper.

MAKING
10. For making whole poached chicken – In a large pot add in onion, carrots, sage basil and parsley.
11. Make a bundle of bay leaf and peppercorn and place in the pot.
12. Pour wine, cream sherry and water.
13. Sprinkle the sea salt.
14. Place the pot over heat, let liquid boil.
15. Tie the chicken with thread and put in poaching liquid.
16. Cover the pot and let chicken poach for 90 minutes.
17. After chicken is poached take out that in a plate. Cover with aluminium foil.
18. Slice half of poached chicken to serve with salad.
19. Take 2 cups of poached water and pour that in a pot.
20. Add in Dijon mustard, whisk.
21. Boil until liquid becomes half.
22. Add in capers and tarragon.
23. Stir the sauce and boil for 5 minutes.
24. For making caprese bite – In a tooth pick screw bocconcini followed by sun dried tomato and basil leave.
25. Top it up with other half bocconcini.
26. For making Broccoli grape tomato and pearl onion hot salad – In a large bowl add in broccoli, cherry tomatoes, and onions.
27. Pour in cranberry infused balsamic vinegar and grape seed oil.
28. Sprinkle salt and pepper. Toss well all the ingredients.
29. Keep the salad aside for 30 minutes.
30. Roast salad in preheated oven for 10 minutes at 400 degrees.
31. For making chicken veggie Soup – Take out poached broth in a large bowl and refrigerate.
32. Make meat balls from the chicken and apple mixture.
33. Bake for 10 minutes at 450 degrees.
34. Heat a pan, pour in grape seed oil.
35. Add in carrot, celery, onion, zucchini and red and yellow bell peppers.
36. Take out broth from the freeze clean the extra fat and pour broth over the mixture.
37. Boil for few minutes on medium heat.
38. Add in frozen peas, cooked chicken and herbs.
39. Add in meat balls, boil for few minutes.

SERVING
40. Serve caprese bite in a serving plate.
41. Slice half of poached chicken place that in a plate pour Dijon sauce and serve with salad.
42. Serve chicken veggie Soup in soup bowl.

TIPS
You can truss chicken by using a strong thread.
Use different colour toothpicks to jazz caprese bite.
Don’t throw away broccoli stalk add that too in salad.
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