Poached Chicken With Garlic-Herb Sauce
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 443 calorie
- Total Fat
- 22 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 99 milligrams
- Sodium
- 525 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 7 grams
- Protein
- 43 grams
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.