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Chicken Poached In White Wine
(Poulet Poche Au Vin Blanc)
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| What You Need: |
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One 2½-to 3-pound chicken
2 medium-size carrots
1 medium-size onion
1 leek, white part only (or two green onions)
3 medium-size celery stalks
3 tablespoons butter
1 cup dry white wine
2 cups chicken broth
Salt to taste
Bouquet Garni (recipe follows)
BOUQUET GARNI (TIE IN A PIECE OF CHEESECLOTH)
½ bay leaf
½ teaspoon tarragon
¼ teaspoon thyme
4 sprigs of parsley
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| How To Cook: |
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1. Wash and disjoint the chicken, if it is whole, or buy only the parts you like.
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2. Peel the carrots and onion. Quarter the leek lengthwise and wash well. Wash and trim the celery. Vegetables may be sliced or cut julienne-style.
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3. Put the butter, the vegetables, and the Bouquet Garni in a covered casserole and cook in the microwave oven until the vegetables are tender (about 10 minutes).
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4. Add the chicken and bury the Bouquet Garni in the middle of it. Add ¼ cup of the wine.
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5. Cook, covered, until the meat is tender (about 20 to 25 minutes), turning the chicken several times so that all pieces will pick up the wine-flavor.
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6. Add the remaining wine and the chicken broth and cook, covered, about 5 minutes more. Tilt the casserole to remove the excess fat. Correct the seasoning. (Serve from the casserole.)
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TIP:
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In making a Bouquet Garni, always use washed, clean cheesecloth. New cheesecloth has a sizing in it that has a distinctive flavor that is not desirable.
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