Poached Chicken With Garlic-Herb Sauce

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Kosher salt
  • 1 bulb fennel, trimmed and cut into wedges, plus 1 cup fronds
  • 3 medium carrots, cut into chunks
  • 1 head garlic, cloves separated and peeled
  • 1 bunch scallions (white and light green parts), roughly chopped
  • 1 1/2 pounds skinless, boneless chicken breasts, halved crosswise
  • 1/2 pound green beans, trimmed and cut into small pieces
  • 1/3 cup extra-virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoon dijon mustard
  • 1/2 cup fresh parsley
  • 1/2 cup fresh basil
  • Freshly ground pepper
Directions
  • Fill a large pot halfway with hot water; add 1/2 teaspoon salt, the fennel wedges and carrots. Bring to a boil; cook until the vegetables are crisp-tender, 3 minutes. Remove with a slotted spoon. Reduce the heat to low.

  • Add the garlic, scallions, fennel fronds and chicken to the pot and gently simmer until the chicken is cooked through, 10 to 15 minutes. Fill a bowl with salted ice water. Transfer the chicken to the ice water using tongs; let sit 30 seconds, then remove to a cutting board.

  • Using a slotted spoon, transfer the garlic, scallions and fennel fronds to a blender; add 1/3 cup of the cooking liquid. Add the green beans to the pot, remove from the heat and let sit 5 minutes; drain.

  • Add the olive oil, vinegar, mustard, parsley and basil to the blender and puree; season with pepper. Cut the chicken into pieces and serve with the vegetables; drizzle with the herb sauce.

  • Photograph by Justin Walker


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    This recipe is featured in:

    Healthy Weeknight Dinners