Poached Chicken And Vegetables Recipe
You'll simply love this Poached Chicken And Vegetables recipe. A delicious Poached Chicken And Vegetables will surely tempt you to prepare this recipe again and again.
Ingredients
4-pound chicken, trussed (tied)
6 to 8 cups Chicken Stock
2 tablespoons fresh lemon juice
2 carrots, peeled and julienned into 1 1/2-inch pieces
2 celery stalks, julienned into 1 1/2-inch pieces
3 green onions, trimmed and julienned into l 1/2-inch pieces
1/4 pound fresh mushrooms, cleaned and quartered
1/4 cup chopped onions
1 large garlic clove, minced
2 bay leaves
2 whole cloves
1/4 teaspoon ground cardamom
1/4 teaspoon oregano
1/4 teaspoon pepper
4 large tomatoes, quartered and seeded
1 teaspoon chopped fresh mint leaves or 1/2 teaspoon dried mint
1/4 teaspoon rosemary
Garnish:
Chopped parsley (optional)
Directions
Place trussed chicken in a large pot.
Pour in enough stock to cover the bird.
Bring to a boil, then lower heat to simmer.
Add remaining ingredients, except tomatoes, mint, and rosemary.
Poach, partially covered, for 35 minutes.
After 35 minutes, add the tomatoes, mint, and rosemary.
Simmer the dish 25 minutes longer, or until juices in the bird run clear when pierced with a knife.
Pour in enough stock to cover the bird.
Bring to a boil, then lower heat to simmer.
Add remaining ingredients, except tomatoes, mint, and rosemary.
Poach, partially covered, for 35 minutes.
After 35 minutes, add the tomatoes, mint, and rosemary.
Simmer the dish 25 minutes longer, or until juices in the bird run clear when pierced with a knife.
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