I am new to the art of poaching meat. I call it an art not because it is difficult but because it is so sublimely gorgeous. Poaching has become my new favorite way of cooking chicken, testing the process using salmon is next on my list to try. I became interested in poaching after learning about it at Tamborine Cooking School in Queensland recently. In this meal, Tarragon and Pureharvest Organic Coco Quench make a creamy, lush combination that results in juicy, succulent chicken pieces ready for a salad of baked leek, fresh greens and new season tomatoes. I love the moist softness that poaching imparts, it tastes and feels like clean eating.
The other thing that I love about poaching chicken is that it is a low effort way to prepare and cook a family meal. Once the liquid has boiled the chicken sits quietly, with the heat turned off, in the liquid until the timer buzzer sounds and it is ready to slice and serve. No monitoring required. While the chicken gently cooks the other elements of the meal can be prepared and the kids can do their writing practice, homework, or whatever it is that needs to happen in the half hour that the chicken is absorbing the gorgeous flavor of the Coco Quench and fresh herbs.
This salad is healthy, fresh and wholesome. A lovely meal to enjoy as the days warm and we seek lighter family meal options. This salad may be enjoyed warm or cold.
My recipe for Poached Chicken Salad is as follows:
- 3 cups Pureharvest Coco Quench
- 2 chicken breast fillets - 300-350 grams
- 3 sprigs of fresh tarragon leaves
- 3 grinds fresh pepper
- 4 sprigs of fresh parsley (includes stalks)
- 1 lemon - zest and juice
- 1 leek - quartered
- 1 tablespoon olive oil
- lettuce greens to serve
- 250 grams tomatoes - quartered or chopped
- ½ tablespoon cold pressed extra virgin Organic Olive Oil
- 1 tablespoon lemon juice (from lemon that the zest was used for earlier)
- Turn the oven on to heat to 160 degrees
- In a medium saucepan (sized to comfortably fit the two chicken breasts side by side) add the Coco Quench and over low/medium heat allow it to come just to boil.
- Turn off the heat and add the chicken breasts to the saucepan with the fresh tarragon, pepper, parsley and lemon zest and quickly cover with a lid. Let the pan stay on the warm burner, turned off for 30- 35 minutes until the chicken is cooked through.
- While the chicken is poaching add the quartered leek to a baking pan and roll in the olive oil to coat. Cook until nicely browned on top, 25 minutes.
- Combine the dressing ingredients in a bowl and whisk to combine
- While the chicken and leek are cooking lay out the salad greens onto serving plates with the tomatoes.
- Top with the poached chicken and baked leeks when they are cooked and then drizzle with a small amount of the olive oil and lemon juice and cracked pepper to serve.
Are you a fan of poaching chicken or fish?
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