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Poached Chicken with Fingerling Potatoes and Carrots

Serves 6
Time 40 min
Poaching is a moist-heat cooking method that yields deliciously juicy chicken and tender vegetables. This recipe starts with sautéing mushrooms to develop a richly flavored poaching liquid, and finishes by reducing this liquid into a sauce.
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 3 cups (about 5 ounces) thinly sliced mixed mushrooms, such as shiitake and cremini
  • 1 cup dry white wine
  • 1 cup gluten-free, low-sodium chicken broth
  • 3 cloves garlic, crushed
  • 3 sprigs fresh thyme
  • 1 sprig fresh sage
  • 1 bay leaf
  • 1/2 teaspoon fine sea salt
  • 1 pound fingerling potatoes
  • 2 pounds chicken cutlets
  • 1 pound baby carrots
  • 1/4 teaspoon white pepper
  • 1 tablespoon chopped fresh flat-leaf parsley
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Method

Preheat a large skillet over medium high heat.

Add oil and spread mushrooms in a single layer over bottom of skillet.

Let cook for 2 to 3 minutes, without stirring, until browned.

Stir once and allow to brown for 2 minutes more.

Stir in wine, broth, garlic, thyme, sage, bay leaf and salt.

Add potatoes and cover skillet.

Bring to a boil, then reduce to just below a simmer.

Only a few small bubbles should be seen.

Poach until potatoes are fork tender, 15 to 20 minutes.

Transfer potatoes to a platter with tongs or a slotted spoon and cover to keep warm.

Bring liquid back to a boil and add chicken.

Cover skillet and reduce heat so liquid barely bubbles.

Cook for 7 to 10 minutes until chicken is cooked through.

Transfer chicken to platter with potatoes and cover.

Add carrots to liquid and poach until fork tender, about 8 minutes.

Transfer to platter and cover.

Bring liquid to a brisk simmer and reduce by half.

Remove and discard thyme, sage and bay leaf.

To serve, arrange vegetables on plate and top with chicken cutlets. Spoon sauce over, garnish with parsley and serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 tablespoon extra-virgin olive oil
  • 3 cups (about 5 ounces) thinly sliced mixed mushrooms, such as shiitake and cremini
  • 1 cup dry white wine
  • 1 cup gluten-free, low-sodium chicken broth
  • 3 cloves garlic, crushed
  • 3 sprigs fresh thyme
  • 1 sprig fresh sage
  • 1 bay leaf
  • 1/2 teaspoon fine sea salt
  • 1 pound fingerling potatoes
  • 2 pounds chicken cutlets
  • 1 pound baby carrots
  • 1/4 teaspoon white pepper
  • 1 tablespoon chopped fresh flat-leaf parsley
Shop with Prime

Exclusively for Prime members in select ZIP codes.