Poached Chicken with Carrots, Kale and Mushrooms

Chicken poached in stock then pan-seared, served with vibrant seasonal vegetables, wild mushrooms, and a flavorful reduced poultry broth.

Healthy Chicken Dinner High Protein Seasonal

Estimated Nutrition

Calories

725.2

kcal / serving

1450.4 kcal total

Carbs

14.3g

per serving

28.6 g total

Fat

49.1g

per serving

98.2 g total

Protein

56.3g

per serving

112.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

For frying chicken

Butter

For vegetables

Liquids

1000

Chicken Stock

Meat

piece

Chicken

Whole carcass with legs and thighs removed

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

For frying chicken

Olive Oil

For vegetables

Vegetables

125

Turnip

Baby turnips, peeled and halved

125

Carrot

Chantenay or small carrots

Curly Kale

Leaves trimmed and roughly torn

Pea

Frozen

Mushroom

Trompette or wild mushrooms

Method

Drain the vegetables and sauté with the mushrooms in 25g butter and 15ml olive oil for 2 minutes.

Place vegetables in bowls, top with chicken, and ladle the reduced stock over the dish.

Remove the chicken from the pan and pat it dry using kitchen paper.

Boil the remaining stock for 5 to 8 minutes to reduce slightly and season with salt and pepper.

Carve the breasts from the carcass and pat them dry again.

Fry the chicken breasts in 25g butter and 15ml olive oil skin-side down for 3 minutes until golden.

Place the chicken and 1 litre of stock in a lidded pan, bring to the boil, then simmer for 20 minutes.

Boil turnips for 4 minutes, then add carrots for 2 minutes, finally adding kale and peas for 1 minute.