Poached Chicken with Leeks and Root Vegetables

Preparation info

  • Makes

    4

    Main-Course Servings
    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

The chicken should be poached in chicken broth, which can then be served along with the chicken or saved and used again to poach another chicken. If you do the latter, the broth will become more concentrated with each use. For a richer version, add some heavy cream and chopped fresh tarragon, chervil, parsley, or chives, or a mixture, to the broth just before serving. This recipe can also be made by substituting baby vegetables for the adult vegetables called for here.

Ingredients

Method