Poached Chicken with Potatoes, Carrots, and Peas in Wine Sauce Recipe scarmoza
- 1 lbs. boneless skinless chicken breast halves
- 2 cups Vinho Verde (or other inexpensive, non-oaky white wine)
- 1 cup chicken stock
- 2 medium russet potatoes
- 2 medium sized carrots
- 2 cups harvest peas
- 1/4 cup of creme fraiche
- 4 cloves garlic whole
- 2 bay leaves
- 5 pepper corns
- 1 teaspoon butter
- chives (or green onions)
- Marinate chicken breast halves in 2 cups wine for 10 -15 minutes.
- While chicken breast halves are marinating: peel and dice carrots and potatoes into small (pea sized) pieces.
- Peel garlic.
- Chop chives.
- Remove chicken breast halves from wine and set aside.
- Pour wine marinade and 1 cup chicken stock into 2-quart sauce pan.
- Add garlic, pepper corn, bay leaves, carrots, and potatoes.
- Season lightly with salt.
- Cook covered at medium heat for about 15 minutes.
- When vegetables are a bit more than par cooked, add chicken breasts.
- Make sure chicken is completely covered with liquid.
- Use a plate to weigh down chicken, if necessary.
- Cover and simmer for 5 minutes on low heat.
- Without removing lid, turn heat off let sit on stovetop for another 5 minutes, covered.
- Remove chicken breast from pan and place in covered dish so it can stay warm.
- Allow vegetables to cook longer on high heat if needed.
- Add the peas when carrots and potatoes are completely tender.
- Cover the vegetables and let cook 4 minutes or until peas are done.
- With a slotted spoon, remove vegetables and place in covered serving dish with chicken.
- Discard bay leaves, garlic, and pepper corns.
- Keeping the wine sauce in the pan, return to the stove and heat on high uncovered for 5 minutes.
- Stir in the creme fraiche and butter.
- Continue to reduce on high for another 5 minutes (or longer).
- The reduction should be the consistency of a thin cream soup.
- Taste for salt and pepper.
- Pour sauce over cooked vegetable and chicken.
- Garnish with chopped chives and serve.
chicken, verde, chicken stock, potatoes, carrots, harvest peas, garlic, bay leaves, pepper, butter, chives
Taken from www.chowhound.com/recipes/poached-chicken-potatoes-carrots-peas-wine-sauce-29494 (may not work)