Milk-Poached Chicken Breasts with Young Vegetables

• 6 skinless, boneless chicken breast halves (about 2 pounds total)
• Salt
• freshly ground white pepper
• 4 garlic cloves, slivered
• 3 cups whole milk
• 1 pound baby Yukon Gold potatoes, peeled and halved
• 18 baby carrots, peeled, 1/2-inch of stem left on
• 24 tiny pearl onions, blanched and peeled
• 1/2 pound sugar snap peas
• 6 tablespoons creme fraiche
• Fleur de sel
• 1/4 cup minced chives

1. Season chicken with salt and pepper.
2. Place in saute pan to hold them closely in single layer.
3. Scatter with garlic.
4. Add milk.
5. Bring to a very gentle simmer and cook, turning a few times, 18 minutes.
6. Never let milk boil at any time or it will curdle.
7. Remove chicken to a platter, tent with foil.
8. Add potatoes to milk in pan.
9. Simmer gently 15 minutes.
10. Add carrots.
11. Simmer until potatoes are tender, another 15 minutes or so.
12. Add onions and peas.
13. Simmer 3 minutes.
14. Remove from heat.
15. Whisk in creme fraiche.
16. Season milk with salt and pepper as needed.
17. Dish can be set aside up to 45 minutes, then reheated.
18. Slice each chicken breast half across in three pieces, each about an inch wide.
19. Return chicken to pan and bring to slow simmer just enough to reheat dish.
20. Arrange chicken pieces and vegetables in 6 shallow soup plates.
21. Ladle in milk sauce.
22. Sprinkle chicken with fleur de sel and chives.
23. Serve.

skinless, salt, freshly ground white pepper, garlic, milk, potatoes, carrots, pearl onions, sugar, creme fraiche, chives

Taken from cooking.nytimes.com/recipes/1012618 (may not work)