Poached Chicken Printemps Recipe
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.
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