Poached Chicken with Vegetables Recipe

Poached Chicken with Vegetables picture

Summary

Preparation Time30 MinCooking Time2 Hr 0 Min
Ready In2 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Roasting chicken5 Pound
 Salt To Taste
 Pepper1⁄8 Teaspoon
 Leeks8
 Carrots2 Pound
 New potatoes1 1⁄2 Pound
 Butter/Margarine1⁄4 Cup (4 tbs)
 Flour4 Teaspoon
 Dry white wine1⁄2 Cup (8 tbs)
 Canned chicken broth1⁄2 Cup (8 tbs)
 Chives2 Bunch (200 gm)
 Parsley1 Tablespoon

Nutrition Facts

Serving size

Calories 1266 Calories from Fat 623

% Daily Value*

Total Fat 69 g106.8%

Saturated Fat 22.2 g111.2%

Trans Fat 0 g

Cholesterol 296.1 mg

Sodium 810 mg33.7%

Total Carbohydrates 83 g27.7%

Dietary Fiber 13.6 g54.5%

Sugars 22.6 g

Protein 75 g149.2%

Vitamin A 677.5% Vitamin C 139.8%

Calcium 36.4% Iron 72.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Remove giblets from chicken rinse giblets and set aside on paper towels.
2. Rinse chicken well and dry with paper towels.
3. Sprinkle inside with 1-1/2 teaspoons salt and the pepper, tuck wings under body and tie legs together.
4. With a skewer if necessary, fasten skin at neck.
5. Halve leeks crosswise and set aside.

MAKING
6. In 1/4 cup hot butter in Dutch oven, brown chicken well all over for about 30 minutes.
7. Turn chicken carefully with two wooden spoons without breaking skin.
8. Coarsely chop giblets, wash leeks well cut off roots and discard.
9. Remove some of top leaves and add to giblets.
10. Place giblet-leek mixture under browned chicken.
11. Cover tightly and simmer over low heat 30 minutes.
12. Arrange carrots (halved, if necessary) around the chicken and simmer, covered, 40 minutes longer until chicken and carrots are tender and remove from heat.
13. In medium saucepan cook potatoes in 1 inch boiling salted water, covered for 20 to 25 minutes until tender.
14. Drain and then drizzle with 2 tablespoons melted butter.
15. In medium saucepan cook halved leeks in 1 inch boiling water, covered, 10 minutes until tender.
16. Drain and drizzle with 2 tablespoons melted butter.
17. Carefully remove chicken and carrots to heated platter and keep warm.
18. Strain drippings return to Dutch oven and stir in flour until smooth.
19. Gradually stir in wine and chicken broth and bring to boiling.
20. Reduce heat and simmer for about 3 minutes.
21. Taste and add salt, if needed.

SERVING
22. Arrange potatoes, leeks and bunches of chives around chicken and carrots.
23. Sprinkle potatoes with parsley and serve passing gravy.
Quantcast