Advertisement
Poached Chicken with Lemon and Tarragon
- Difficulty
Medium
By Stephen Bull
Published 2001
It’s worth buying the best chicken you can for this, as in poaching the flavour will come through naked and unadorned by the crispy skin that roasting or sautéing provide. We can’t go wrong pairing tarragon with chicken, and using the lemon is a safe bet too. This is a fine dish for a family supper. It’s also extremely good cold.
Ingredients
1 2 1
Method
Stuff the chicken with some of the leeks and put it in a saucepan just large enough to hold it comfortably and allow a lid to fit. Put in the rest of the leeks, the onion and carrot, parsley stalks, tarragon sprigs, bay leaf, garlic, lemon rind, wine, salt and 1 tbsp of the lemon juice, and pour in enough water almost to cover the bird. Press down on the chicken to expel any air. Bring up to a
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe