Poached Chicken with Radish Sauce
- Low calorie
- Low carb
Ingredients
- 1-1/4 cups (300 mL) chicken stock
- 1 stalk celery with leaves, finely chopped
- Few sprigs fresh parsley
- Few sprigs fresh thyme or 1/2 tsp/2 mL dried thyme
- 2 whole cloves
- 1/2 tsp (2 mL) salt
- 4 bone-in skin-on chicken breasts
- 1/4 tsp (1 mL) white pepper
- 2 tbsp (30 mL) butter
- 1/2 cup (125 mL) thinly sliced shallot rings
- 2 tsp (10 mL) tarragon vinegar (or 2 tsp/10 mL white wine vinegar and 1/2 tsp/2 mL dried tarragon)
- 2 cups (500 mL) thinly sliced red radishes (approx 1 large bunch)
- 1/2 tsp (2 mL) (approx) cornstarch
- 1 tbsp (15 mL) chopped fresh parsley
Preparation
In pan or skillet just large enough to hold chicken breasts, pour in stock and 1/2 cup/125 mL water; add celery, parsley, thyme, cloves and salt. Place chicken, skin side up, in pan; sprinkle with pepper. Bring to boil; reduce heat to low and poach, covered, until chicken is no longer pink in centre of thickest part, about 20 minutes. Remove chicken from pot. Place on serving dish; cover with foil and keep warm.
Over high heat, boil cooking liquid until reduced to about 1-1/3 cups/325 mL, 3 to 4 minutes.
Meanwhile, in saucepan, melt butter over medium heat; add shallots and fry until golden.
Strain reduced cooking liquid through fine sieve into shallots; stir in vinegar. Add radishes; bring to boil. Simmer over medium heat until radishes are tender and translucent, 4 to 5 minutes.
Pour any juices in chicken dish into radish sauce.
Mix cornstarch with a little water to make thin paste. Little by little, stirring constantly, pour cornstarch mixture into simmering radish sauce until just thickened enough to lightly coat spoon. Remove from heat.
Remove skin from chicken; spoon sauce over chicken. Sprinkle with parsley.
Makes 4 servings.
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