Best 9 Poached Chicken Breasts In Wine Recipes

WHITE WINE POACHED CHICKEN WITH DILL

Steps:

• Heat olive oil in a large pan over medium heat. Add shallots, zucchini, fennel, and garlic and sauté for 8 to 10 minutes or until slightly softened. Season with salt and stir. Add chicken breasts on top of vegetables and cover with broth, wine, and dill. Bring to a boil, then reduce to a simmer until chicken is cooked, about 15 minutes. Remove chicken and vegetables and set aside, discarding dill. Boil liquid for 8 to 10 minutes or until slightly reduced. Slice chicken and place on a serving platter with vegetables. Pour sauce over top and serve immediately.

WHITE WINE POACHED CHICKEN WITH BAY LEAF

Steps:

• Place all the ingredients in the saucepan and simmer for 20-25 minutes until cooked through.
• Remove the cooked chicken and cool slightly.
• Cut or shred the chicken for use in salads, sandwiches, casseroles, other recipes.

BUTTER-POACHED CHICKEN WITH WINE SAUCE

Steps:

• Preheat a BBQ or smoker to 200 degrees F (95 degrees C). Place a piece of plum wood in to add smoke to the chicken.
• Place the butter in the skillet then place the skillet into the preheated BBQ. Leave until the butter is completely melted.
• Add the chicken breasts to the butter. Cook and baste every 15 minutes until the chicken has an internal temperature of 165 degrees F (75 degrees C).
• Remove the skillet from the heat and rest for 5 minutes in the butter to stop it from drying out.
• Preheat a skillet over moderate temperature. Pour in the wine, it will steam a little and remove the 'boozy' flavor and alcohol. Bring to a simmer.
• Add the mustard and garlic, then cook until the garlic has softened and becomes sweet and subtle.
• Stir through the cream, mixing to incorporate well. If too thin leave on a very gentle heat to let it reduce to your desired thickness.
• Taste the sauce and season with salt and pepper as needed.Tip: If you season before reducing the sauce it could cause it to become too salty.
• Thinly slice the chicken and lay it on the serving plate. Spoon over the white wine mustard sauce then serve immediately.

POACHED CHICKEN

Steps:

• Tie the bay leaves, peppercorns, cinnamon stick and garlic together in a piece of cheesecloth as a sachet garni. Combine the water, wine, sachet garni and vegetables in a pot large enough to hold the chicken and bring to a boil. Reduce to a simmer and cook for 15 minutes, before adding the chicken breast, carefully skimming off any scum and grease that accumulates on the surface of the water. Cook the chicken at a strong simmer for 20 minutes. Turn off the heat and cool the chicken in the poaching liquid in an ice water bath. When thoroughly cold, remove the chicken breasts and keep meat refrigerated until ready to serve. Bouillon may be strained and saved and used within 3 days to poach again.;

WINE-POACHED CHICKEN WITH MUSHROOM SAUCE

Steps:

• Combine chicken broth, wine, mushrooms, tarragon, and pepper in a frying pan. Add chicken and bring to a boil over high heat. Reduce heat and simmer, covered, until chicken is no longer pink in the middle and the juices run clear, 15 to 20 minutes. Remove chicken to a plate and keep warm.
• Add cream to the cooking liquid and mushrooms in the pan. Increase heat to high and bring to a boil, stirring occasionally. Cook until reduced to about 1/2 cup, 3 to 5 minutes. Season with salt.
• Pour mushroom sauce over chicken. Garnish with parsley.

WINE-BAKED CHICKEN BREASTS

Steps:

• Place chicken in a baking dish that has a cover and is sized so that most of the meat will be submerged in the cooking sauce.
• Combine all the sauce ingredients and mix well.
• Pour mixture over the chicken and cover the dish.
• Bake 1 1/2 hours at 375 degrees F.
• Uncover the dish for the last 15 minutes.

BASIC POACHED CHICKEN

Steps:

• In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.

POACHED CHICKEN

Steps:

• In a skillet or saucepan just large enough to hold chicken in one layer, combine chicken, wine, aromatics and salt; add cold water to cover by 1 in. Bring to a boil. Reduce heat to low; simmer, covered, until a thermometer reads 170°, 15-20 minutes. Serve warm, or cool completely before refrigerating.

POACHED CHICKEN BREAST

Steps:

• Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
• Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.