Poached Chicken with Seasonal Vegetables

Name: Poached Chicken with Seasonal Vegetables
Ingredients: 1 chicken, about 4½ pounds (2 kg); Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 6 cups (1.5 l) Poultry Stock; 4 leeks, trimmed; 1 bay leaf; 1 onion; 1 clove; 4 carrots, halved; 4 turnips, peeled and halved; 1 celery heart, halved; 4 garlic cloves; ¼ teaspoon black peppercorns; 3 large flat-leaf parsley stems; 2 tarragon sprigs; 1 tablespoon grainy mustard; 1 shallot, finely chopped; 1 tablespoon white wine vinegar; 3 tablespoons olive oil; 3 tablespoons chopped flat-leaf parsley; 2 tablespoons chopped chives; 1 tablespoon chopped tarragon; 1 tablespoon chopped chervil, optional; Coarse sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Bones

By Jennifer McLagan

Published 2005

About

Chicken was once a luxury item and the subject of promises of kings and presidents from Henri IV of France to President Herbert “A chicken in every pot” Hoover. This is a classic dish that crosses cultures, and is infinitely adaptable depending on the vegetables used. I have suggested a spring/summer combination, but if you make this in autumn/winter, try celeriac (celery root), parsnip, and rutabaga. Stay away from potatoes, though, which would break up and cloud the stock

Ingredients

Main course
Gluten-free
Summer
Autumn
Spring
Winter

Ingredients

Method