Poached Chicken Printemps Recipe
Hey, its weekend! It's time for some Poached Chicken Printemps once more! This Poached Chicken Printemps is never going to fail as a Main Dish. Stock up on more and more Chicken as you will want to make this Poached Chicken Printemps time and again. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
2 cups chicken broth, preferaby reduced-sodium
1 cup dry white wine
2 tablespoons raspberry or white wine vinegar
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 pound very small red potatoes or larger potatoes cut into 1-inch chunks,scrubbed
1/4 pound baby carrots
4 skinless, boneless chicken breast halves
8 thin asparagus stalks, cut diagonally into 1 1/2-inch lengths
1/4 pound small sugar snap peas
1/4 cup thinly sliced radishes
2 tablespoons minced fresh
Directions
1. In a large frying pan, combine broth, wine, vinegar, thyme, salt, and pepper. Add potatoes and carrots and boil chicken 5 minutes. Add cover, reduce heat to medium-low, and simmer 10 minutes.
2. Add asparagus and sugar snap peas. Continue to simmer, covered, until chicken is white throughout and vegetables are just tender, 3 to 5 minutes.
3. Serve vegetables and broth in shallow bowls. Sprinkle 1 tablespoon radishes and I 1/2 teaspoons chives on top of each serving.
2. Add asparagus and sugar snap peas. Continue to simmer, covered, until chicken is white throughout and vegetables are just tender, 3 to 5 minutes.
3. Serve vegetables and broth in shallow bowls. Sprinkle 1 tablespoon radishes and I 1/2 teaspoons chives on top of each serving.
