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| Home -> [Chicken, Poached, Poultry] -> [Poached ruby red chicken Recipe] |
Poached ruby red chicken
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chicken, Poached, Poultry |
Rating: |
0 |
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Ingredients:
| 1
| cup | Canned chicken broth plus | | | -?cup water | | 3/4
| cup | Fruity red wine, such as | | | -hearty burgundy | | 2
| tbsp | Tarragon | | 6
| | Skinless, boneless chicken | | | -breast halves | | 2
| tsp | Cornstarch dissolved in 2 | | | -tbsp water |
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Procedures:
| 1 | Salt and freshly ground pepper In a large nonaluminum saucepan, bring broth, wine, and tarragon to a boil; reduce heat to a simmer. | | 2 | Add chicken breasts and poach them 15 to 20 minutes, until chicken is cooked through but still moist and tender. | | 3 | With a slotted spoon, transfer chicken to serving platter; keep warm. | | 4 | Reserve poaching liquid. | | 5 | Stir dissolved cornstarch into poaching liquid. | | 6 | Bring to a boil, stirring constantly with a wire whisk. | | 7 | Continue cooking and stirring until the sauce thickens. | | 8 | Season with salt and pepper to taste. | | 9 | Pour over chicken breasts and serve. | | 10 | Prep: 5 minutes cook: 25 minutes serves: 6 |
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