Simmering, Submersion Poaching, Steaming, and Sous Vide

Simmering and poaching are both methods of cooking in a liquid. These cooking procedures are explained in detail in Chapter 15. The major difference between them, as you should recall, is the temperature. In simmering, the liquid is a little below the boiling point and bubbling very gently. In poaching, the temperature is even lower, and the liquid is not really bubbling.

For the recipe for Chicken Blanquette, it may be helpful to review the discussion of simmered stews in Chapters 15 and 17 and the recipe for classic Veal Blanquette. Note that the first variation following the chicken blanquette recipe is made starting with raw chicken, using the same procedure as for Veal Blanquette, while the main recipe is a shortcut technique made with cooked chicken.