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  Added: Dec 10, 2007  •  Visited (12208)  •  Print version Print this recipe (33)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Chicken Poached In White Wine
(Poulet Poche Au Vin Blanc)
What You Need:
  • One 2½-to 3-pound chicken
  • 2 medium-size carrots
  • 1 medium-size onion
  • 1 leek, white part only (or two green onions)
  • 3 medium-size celery stalks
  • 3 tablespoons butter
  • 1 cup dry white wine
  • 2 cups chicken broth
  • Salt to taste
  • Bouquet Garni (recipe follows)

  • ½ bay leaf
  • ½ teaspoon tarragon
  • ¼ teaspoon thyme
  • 4 sprigs of parsley

  • How To Cook:
    1. Wash and disjoint the chicken, if it is whole, or buy only the parts you like.

    2. Peel the carrots and onion. Quarter the leek lengthwise and wash well. Wash and trim the celery. Vegetables may be sliced or cut julienne-style.

    3. Put the butter, the vegetables, and the Bouquet Garni in a covered casserole and cook in the microwave oven until the vegetables are tender (about 10 minutes).

    4. Add the chicken and bury the Bouquet Garni in the middle of it. Add ¼ cup of the wine.

    5. Cook, covered, until the meat is tender (about 20 to 25 minutes), turning the chicken several times so that all pieces will pick up the wine-flavor.

    6. Add the remaining wine and the chicken broth and cook, covered, about 5 minutes more. Tilt the casserole to remove the excess fat. Correct the seasoning. (Serve from the casserole.)

        In making a Bouquet Garni, always use washed, clean cheesecloth. New cheesecloth has a sizing in it that has a distinctive flavor that is not desirable.
    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » France
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Condiments » Wine
    Dish » Main Courses


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