Poached Chicken with Mushrooms and Olives
- Low fat
- Gluten free
- Lactose free
- Peanut free
Ingredients
- 1 onion, thinly sliced
- 1 stalk celery, thinly sliced
- 4 sprigs parsley
- 1 bay leaf
- 1/2 tsp (2 mL) salt
- 4 bone-in skin-on chicken breasts
- 1/4 tsp (1 mL) black pepper
- 4 thin slices lemons
- 1/3 cup (75 mL) tomato purée
- 8 oz (250 g) white or cremini mushrooms, thinly sliced
- 1/4 cup (60 mL) finely chopped parsley
- 1 clove garlic, pressed or minced
- 1/2 tsp (2 mL) dried thyme
- 1/3 cup (75 mL) sliced pimiento-stuffed green olives
- 1 tsp (5 mL) cornstarch
- 2 tsp (10 mL) lemon juice
- 2 tsp (10 mL) extra-virgin olive oil
Preparation
In large skillet, bring 2 cups/500 mL water, onion, celery, parsley, bay leaf and salt to boil; reduce heat, cover and simmer for 10 minutes.
Sprinkle chicken breasts all over with pepper; add, skin side up, to skillet and top each with 1 lemon slice. Cover and poach over low heat until centre of thickest part is no longer pink, about 18 minutes. Transfer to warmed plate; keep warm.
Discarding solids, strain poaching liquid; skim off and discard any fat and return to skillet. If necessary, boil over high heat until reduced to about 1 cup/250 mL.
Over medium heat, stir in tomato purée, mushrooms, parsley, garlic and thyme; cook until mushrooms are tender, about 3 minutes. Stir in olives. Stir cornstarch with just enough water to make thin paste; stir into pan.
Remove and discard chicken skin; add chicken to sauce in pan and, turning a few times, cook until heated through. Plate chicken.
Remove bay leaf, stir lemon juice into sauce, then spoon over chicken. Drizzle with oil.
Makes 4 servings.
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