Poached chicken with baby vegetables
Poached chicken with baby vegetables combines tender chicken breasts cooked in savoury chicken gravy with vibrant carrots, leeks, and peas. This easy recipe results in a nutritious dish ready in under 40 minutes.
Cook time 10 min
Prep time 5 min
Ingredients:
4 cups chicken gravy1 bay leaf
1.50 lb chicken breasts
2 cups carrots
1 leek
1 cup peas
Poached chicken with baby vegetables is a healthy and flavorful dish that is perfect for any meal. This recipe combines tender poached chicken breasts with a variety of colorful vegetables, all cooked in a savory chicken gravy. The result is a satisfying and nutritious meal that is easy to prepare and will delight your taste buds.
Instructions:
- Clean the leek thoroughly to remove any dirt, then slice it into thin rounds.
- Peel and chop the carrots into bite-sized pieces if not using baby carrots.
- Defrost the peas if using frozen ones.
- In a large saucepan or a deep skillet, pour in the 4 cups of chicken gravy.
- Add the bay leaf to the pan.
- Place the chicken breasts into the gravy, ensuring they are fully submerged. If needed, add a bit of water to cover the chicken completely.
- Bring the gravy to a gentle simmer over medium heat.
- Cover the pan with a lid and let the chicken breasts poach for about 15-20 minutes, or until they are fully cooked and reach an internal temperature of 165°F (74°C).
- After 20 minutes, add the chopped carrots and sliced leeks to the pan.
- Continue to simmer for an additional 10 minutes, or until the vegetables are tender.
- About 5 minutes before the end of the cooking time, add the peas to the pan.
- Ensure the chicken breasts are cooked through and the vegetables are tender. If necessary, let the mixture simmer for a few more minutes.
- Remove the bay leaf and discard it.
- Carefully take the chicken breasts out of the pan and slice them if desired.
- Serve the poached chicken breasts with the gravy and the mixed baby vegetables ladled over the top or neatly arranged around the plate.
- Garnish with fresh herbs if desired and serve your poached chicken with baby vegetables hot. Enjoy your delicious and healthy meal!
This poached chicken with baby vegetables recipe is a simple yet delicious meal that is perfect for a weeknight dinner or a special occasion. The tender chicken and vibrant vegetables, cooked in a rich gravy, make for a comforting and nutritious dish. Follow the tips provided to create a meal that is sure to impress your family and friends.
Poached chicken with baby vegetables FAQ:
Use a large saucepan or deep skillet to ensure that the chicken breasts are fully submerged in the gravy. This allows for even cooking and proper poaching.
The chicken breasts are fully cooked when they reach an internal temperature of 165°F (74°C). You can use a meat thermometer to check the temperature at the thickest part of the breast.
Yes, you can substitute chicken gravy with vegetable broth for a lighter option. Just ensure that it is well-seasoned to maintain flavor.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
You can add a variety of vegetables such as zucchini, bell peppers, or green beans, adjusting the cooking time as necessary to ensure they become tender.
Cooking Tips:
- Use high-quality chicken gravy for the best flavor.
- Ensure the vegetables are cut into uniform sizes for even cooking.
- Do not overcook the chicken breasts; they should be tender but still moist.
- Feel free to add other baby vegetables such as baby potatoes or baby corn for added variety.
- Season the dish with salt and pepper to taste before serving.
Nutrition Facts
4 ServingsCalories 380kcal
Protein 44g
Carbohydrates 27g
Fiber 4.04g
Sugar 7g
Fat 10g
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