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Poached Green Tea Tarragon Chicken Recipe

Poached Green Tea Tarragon Chicken Recipe

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Poached Green Tea Tarragon Chicken

Cooking with tea is one of my favorite ways to create a unique taste in any dish, from rice to tofu and chicken to stews... Not only does this green tea create an incredible aroma and delicious taste, it’s full of antioxidants.

So, put down that cup of tea and pour those leaves into your favorite dish. Have you ever cooked with tea?


  • 4 bone-in chicken breasts
  • 1 cup loose dried green tea leaves
  • 4 cups water
  • 2 tablespoons ground turmeric
  • 2 teaspoons dried tarragon
  • Pinch of sea salt
  • Pinch of freshly ground white pepper

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Rub pan with butter to cover the entire bottom. This will prevent any sticking.

Season the chicken breasts with the salt and pepper and place them into the pan presentation side up (Smooth side up)

Add white wine, chicken stock, bay leaf, thyme, and tarragon.

Bring the liquid to a simmer, then reduce to poaching temperature.

In a separate sauce pan, melt the butter until it bubbles

Add the flour to form a roux. Cook until blonde, set aside and let cool.

Once the breasts are done, remove from the liquid.

Take some hot liquid from the pan, and pour it into the roux saucepan slowly, whisking to combine. When roux has combined into the liquid, add the roux to the liquid in the pan and heat. The liquid will thicken as it cooks.

Add the cream and bring to a simmer. Reduce until desired consistency has been reached.

Strain the sauce through a cheesecloth or strainer to remove any unmixed roux. Adjust seasonings if needed. Adding the Cream

Once Thickened, Add The Cream

Place chicken breasts onto serving plate and ladle the sauce over the chicken.

Poached Chicken with Tarragon

Bone the chicken legs: Set each chicken leg, meaty side down, on a work surface. Using a sharp knife, make 1 slit from the thighbone down to the end of the drumstick. Scrape the meat from the bones remove the bones, keeping the skin and meat intact. Using a pair of sturdy tweezers, pull out the white tendons from the drumstick.

Spread each boned leg between 2 sheets of plastic wrap and pound to a 1/2-inch thickness. Cut five 9-inch squares of foil. Lightly brush the foil with the melted butter. Discard the plastic wrap and set each chicken leg in the center of a foil square, skin side down. Sprinkle with salt and white pepper.

Pipe a 1-inch stripe of Chicken Mousse down the center of each chicken leg fold the meat around the mousse and roll the chicken up in the foil. Twist the ends to form a tight log. Refrigerate for at least 1 hour or overnight.

Bring a large pot of salted water to a boil. Have a large bowl of ice water near the stove. Cook the beans in the boiling water until crisp-tender, about 4 minutes. Using a slotted spoon, transfer the beans to the ice water. Return the water to a boil and blanch the carrots for 6 minutes add the carrots to the beans. Repeat with the leeks, blanching them for 2 minutes before refreshing them. Drain the vegetables.

Melt 4 tablespoons of the butter in a large saucepan. Add the shallots and garlic and cook over moderately low heat, stirring, until softened but not browned, about 8 minutes. Add the vinegar and cook over moderately high heat until evaporated. Add the wine and cook, stirring occasionally, until reduced to about 1/2 cup, about 15 minutes. Add 2 cups of the Rich Chicken Stock and boil gently until reduced to 3/4 cup, about 20 minutes. Add the cream and boil until the sauce has reduced to 2 cups, about 15 minutes. Strain the sauce through a fine sieve, pressing hard on the solids. Return the sauce to the pan and season with salt and white pepper. Whisk in the remaining 2 tablespoons of butter.

Steam the stuffed chicken legs over high heat for 25 minutes, or until an instant-read thermometer inserted in the center of a leg registers 175°. Transfer the legs to a cutting board and let stand for 10 minutes.

In a large saucepan, bring the remaining 8 cups of Rich Chicken Stock to a boil. Add the chicken breasts and simmer gently over moderately low heat until cooked, 15 to 18 minutes. Unwrap the chicken legs and cut each in half crosswise. Remove the breast meat from the bones in 1 piece and cut in half. Rewarm the blanched vegetables and the peas in the stock.

Reheat the sauce over low heat. Arrange a piece of breast and stuffed leg on each plate. Using a slotted spoon, transfer the vegetables to the plates. Reserve the stock for another use. Using an immersion blender or electric mixer, whir the sauce until frothy. Spoon some sauce over the chicken and vegetables, sprinkle with the tarragon and serve. Pass the remaining sauce separately.

Add chicken, garlic, shallot, bay leaf, thyme, and the salt to a medium pot. Cover with water by an inch or two, 5 to 6 cups.

Place the pot over medium heat and heat until the liquid comes to a low simmer. This will take a few minutes. For the most tender poached chicken, don’t try to rush this step.

When the liquid is at a low simmer, turn down the heat to low and cook until the chicken is cooked through, 10 to 15 minutes. To check for doneness, an internal thermometer inserted into the thickest part of the chicken should read 165 degrees Fahrenheit, and the juices will run clear when you pierce the chicken with a knife.

Transfer to a cutting board. Slice and serve. If you do not plan on eating the chicken straightaway, skip the slicing and store tightly covered in the refrigerator. The chicken will keep 3 to 4 days in the fridge.

What to make with Poached Chicken

Sandwiches – use sliced like cold cuts, or diced and used in a mayonnaise based filling (such as diced avocado, egg, mayonnaise, finely sliced celery, chives, red onion or green onion, mustard, salt and pepper)

Make your own Salad – slice, shred or dice and add to salads. Make your own – try it with the Honey Mustard Dressing (pictured above), French Dressing, Balsamic, Italian, Caesar, or a creamy Yogurt Dressing (5 varieties!)

Add chicken into one of these salads to transform them into a meal:

Milk-Poached Chicken with Tarragon Salsa Verde

We love the Italian trick of gently simmering pork and chicken breasts in milk, not water, to produce meat that is tender and succulent. Before poaching, we pounded the breasts until they were ½ inch thick, which keeps the cooking quick and even. If your chicken breasts have tenderloins attached, remove them before pounding they can be reserved for another use, such as stir-frying. While the chicken rests, make a simple tarragon sauce in the food processor to add both flavor and color. Serve with buttered egg noodles, boiled potatoes or toasted pearl couscous tossed with fruity extra-virgin olive oil and lemon.

Don’t use low-fat or nonfat milk both will curdle during cooking. And don't allow the poaching liquid to reach a full simmer. Gentle cooking is needed for the chicken to remain tender and moist.

Perfect Poached Chicken

As part of today’s Cooking Lesson, we’re teaching you how to cook Perfect Poached Chicken! Poached chicken is versatile and easy – and something that every home chef should know how to make!

Poaching is simply defined as a cooking technique which involves submerging a food into a hot liquid to cook, and there is actually quite a bit of science to it! Poaching allows the proteins in chicken to ‘denature’ without pulling too much of the moisture out – and the result is some of the most tender and juicy chicken you will ever eat!

The poaching liquid is called a cuisson. The cuisson typically includes a broth plus the addition of an acidic ingredient (such as the lemon in our recipe, or wine or vinegar is also sometimes added) along with aromatics for flavor (such as herbs or vegetables).

Poaching uses low heat to gently cook the chicken (around 160–185 degrees) – but you don’t want to boil the chicken in the poaching liquid! (It’s OK to boil the poaching liquid before adding the chicken, but once the chicken is added, do not allow it to boil again!) Our recipe below gives you some specific tips on how long to poach chicken breasts as well as chunks of chicken.

Remember that when you are poaching chicken, the poaching liquid you use will give it really great flavor – so please don’t just poach your chicken in plain water! While the recipe below is for a Lemon Poached Chicken (a delicious and versatile recipe), you can adapt this recipe with other flavors based on the dish you are preparing. For example – you could add in some Asian inspired flavors such as lemongrass or ginger for an Asian chicken salad. Or swap in some orange for the lemon for a different citrus flavor! The options are endless.

Poaching is the perfect cooking method for more than just chicken. Any delicate foods such as eggs, fish or fruit are delicious and tender when poached. (Click here for our Poached Pears in Red Wine recipe or our Poached Cod with Tarragon and Cherry Tomatoes as an example of other poached foods.)

Recipe Summary

  • 4 boneless, skinless chicken breast halves (about 6 ounces each)
  • 1 1/2 pounds garden peas, shelled (1 1/2 cups), or 1 1/2 cups frozen peas, thawed
  • 4 garlic cloves
  • 1 bay leaf
  • 6 whole black peppercorns
  • 3 cups loosely packed fresh flat-leaf parsley, plus a few sprigs
  • 1/2 cup loosely packed fresh tarragon, plus more for garnish
  • 3 thin slices white bread, crusts removed, bread torn into large pieces
  • 2 1/2 tablespoons drained capers, rinsed
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper

Put chicken, garlic, bay leaf, peppercorns, and a few parsley sprigs in a Dutch oven. Fill almost to the top with cold water bring to a boil. Reduce to a bare simmer. Cook until chicken is no longer pink in the center, 18 to 20 minutes transfer to a bowl. Add enough poaching liquid to cover let cool. Reserve garlic and 1/2 cup remaining poaching liquid from pot.

Process tarragon, bread, capers, reserved poached garlic, and parsley in a food processor until smooth, about 15 seconds. With processor running, add oil and reserved 1/2 cup poaching liquid. Stir in salt, and season with pepper.

Bring a small pot of water to a boil add peas. Cook fresh peas until bright green and crisp-tender (or frozen peas until heated through), about 2 minutes drain. Spoon 2 tablespoons sauce onto each of four plates. Cut each breast half into 5 or 6 pieces. Divide among plates scatter peas on top. Garnish with tarragon serve with extra sauce on the side.

Leftover chicken recipes

Make the most of leftovers with these budget-friendly recipes, from soups and salads to thrifty midweek meals.

Leftover roast chicken pad Thai

Want to make the most of your leftover roast chicken? All you need is a pad Thai sauce and oodles of noodles to transform your chicken into something exciting

Chicken soup

Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones

Tasty chicken noodles

This recipe is easily doubled to serve four if you have plenty of leftover chicken if you have less, bump up the protein with a handful of cashews

Easy coronation chicken

Make a classic coronation chicken filling to serve with jacket potatoes or in sandwiches and salads. It's an excellent way to use up leftover chicken after a roast


Heat the oil in a large heavy base pan (or flameproof casserole) and cook the onions, garlic and mushrooms for 5 minutes, or until softened, stirring often. Remove from the pan with a slotted spoon and set aside.

Add the cubed chicken breasts to the pan, with a splash more oil if necessary, and cook for about 10 minutes, stirring frequently.

Tip the onion mix back into the pan with the wine and stock. Bring to the boil, reduce the heat and simmer for 10-15 minutes or until reduced. Add the cream and seasoning, stir well, and simmer for a further 5-10 minutes or until the chicken is cooked through and the creamy sauce is thickened and reduced, stirring every now and then.

Season to taste with salt and freshly ground black pepper and stir in the tarragon.

Watch the video: Ανιψιός γνωστής ηθοποιού. Έγινε δολοφόνος γιατί στα 16 του τον εγκατέλειψε η κοπέλα που αγαπούσε! (August 2022).