Poached Chicken Ericana Recipe
Poached Chicken Ericana is a favorite recipe of my house as well as of my frequent dinner guests. Poached Chicken Ericana is a must prepare chicken dish. Try to bring in interesting variations and do let me know!
Ingredients
| Water | 1 1/2 Cup (16 tbs) | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Garlic | 1 Clove (5gm), minced | |
| 2 whole chicken breasts, halved, boned, and skinned | ||
| Tomatoes | 3/4 Cup (16 tbs), coarsely chopped | |
| Chives | 1 Teaspoon, chopped | |
| Rosemary | 1 Teaspoon, crumbled | |
Directions
In a shallow 10-inch pan, combine the water, lemon juice, bay leaf, garlic, and chicken and simmer, covered, over low heat.
Allow the liquid to come to a boil, then simmer gently.
Total cooking time, from when the chicken is first placed in the pan, should be 25 minutes.
Remove chicken and keep warm.
Strain poaching liquid.
In a small saucepan, place 2 tablespoons poaching liquid, tomatoes, chives, and rosemary.
Bring to a simmer and cook for 5 minutes.
Allow the liquid to come to a boil, then simmer gently.
Total cooking time, from when the chicken is first placed in the pan, should be 25 minutes.
Remove chicken and keep warm.
Strain poaching liquid.
In a small saucepan, place 2 tablespoons poaching liquid, tomatoes, chives, and rosemary.
Bring to a simmer and cook for 5 minutes.
Chef
