The weather has cooled down considerably. This last poached chicken recipe is to commemorate the heat wave and the coming of fall like weather. I saw a red leaf last week. (It’s a ‘comin’, don’t cha know… that north country cold from the borderline.)
Thanks to Martha Stewart’s “Everyday Food” for this recipe. Poached chicken makes a very fine chicken salad sandwich filling. This recipe includes the method of poaching. Works great! The tarragon was fresh and I substituted sliced almonds that were pan roasted for the walnuts and left out the golden raisins. Richard put this together with ease. My preference is for non-sweet flavor in this recipe. Using yogurt and mayonnaise added a dimension of substance and cut the usual mayo laden overload taste in regular chicken salad. The fresh tarragon was the surprise flavor enhancement (Dat’s nice.) This was made for a large group; it was adjusted accordingly for the crowd and served without bread.
“Cooking chicken breasts slowly in simmering water ensures they’ll be tender, not rubbery. Onion and salt in the water add flavor without fat. If you have them on hand, you can also toss in a bay leaf, lemon peel, or whole peppercorns.”
http://www.marthastewart.com/897971/poached-chicken-salad-sandwiches Retrieved from Everyday Food August 18, 2012.
Prep Time – 15 minutes
Total Time – 1 hour
Yield – Serves 4
2 boneless, skinless chicken breasts (about 1 pound total)
1 small yellow onion, halved and peeled
Coarse salt and ground pepper
1/4 cup chopped toasted walnuts
2 tablespoons golden raisins
1 celery stalk, finely chopped
1/2 small red onion, finely chopped
3 tablespoons mayonnaise
1/4 cup nonfat plain Greek yogurt
2 teaspoons chopped fresh tarragon leaves
Bread and lettuce leaves, for serving
“In a large straight-sided skillet or pot, cover chicken and onion with water by 1/2 inch; season generously with salt. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely. (To store, refrigerate in an airtight container, up to 3 days.)
Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.
Poached chicken is endlessly versatile. Try it tucked into tacos, stirred into soups, or tossed into salads.”
Try it you’ll like it.