By Alastair Little and Richard Whittington
Chicken poached in broth is one of the purest dishes in the canon of cooking. Poached chicken is the Poule au Pot of Henri of Navarre as well as the heart of a New England Boiled Dinner. Here the dish is given an Italian flavour by the addition of parsley-stuffed ravioli.
Chicken cooked in barely simmering water will emerge plump, moist and tender and makes a great base for a wide range of dishes like Capon Salad. In ti