Poached Chicken with Bread Sauce, Garlic, Parsley and Thyme
recipe
Poached Chicken with Bread Sauce, Garlic, Parsley and Thyme
No commentsIngredients
- 1 whole garlic bulb, outer skin removed
- 4 small chicken breasts weighing about 140g each, skinned and boned
- 475ml semi-skimmed milk
- 2 onions, finely chopped
- 4 bay leaves
- 3 whole cloves
- 1 bunch thyme
- 100g fresh breadcrumbs
- 4 tbsp fromage frais
- 1 tbsp cornflour, dissolved in a little water
- 1 bunch parsley, finely chopped
- grated zest of 2 lemons and a little lemon juice
- salt and freshly ground black pepper
Serves:
4
Preparation:
30
Cook Time:
75
Total Time:
105min
Directions
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- Preheat the oven to //gas mark Cook the garlic bulb in the oven for minutes. Remove all visible fat from the chicken and place in an ovenproof dish.
- Put the milk into a saucepan with the cooked garlic, onions, bay leaves and cloves. Bring slowly to simmering point. Simmer for minutes. Pour over the chicken breasts.
- Pick leaves from half the thyme and add to the chicken. Cover and place in the oven for - minutes until the chicken is cooked.
- Remove the chicken breasts from the milk and keep warm. Strain the milk into a measuring jug then divide between two saucepans.
- Stir the breadcrumbs into one pan and cook over a low heat until thickened. Stir in the fromage frais, then remove from the heat and keep warm. Season to taste.
- Separate the cloves of garlic and add them to the second saucepan of milk. Bring the milk to a boil, then whisk in the dissolved cornflour &# it should thicken the milk to a coating consistency.
- Add the chopped parsley and lemon zest and cook for minutes. Add a little lemon juice and season to taste. Liquidise and then pass through a fine sieve.
- To serve, spoon the bread sauce on to plates and then slice the poached chicken and place it on top. Drizzle the parsley and garlic sauce around the chicken and then sprinkle the rest of the fresh thyme on top. Serve immediately.
Source: Tesco
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