Poached Chicken with Lemon Sauce
Instructions:
A more-or-less traditional Provençal preparation, one
that must be served with good bread, or at least a spoon
for the sauce.
Other protein to use: any cutlets—pork, veal, or turkey.
4 tablespoons butter or extra virgin olive oil
2 leeks, washed well and diced, including some of the
green part, or 2 small onions, diced
1/2 cup dry white wine or water
1/2 cup chicken or vegetable stock (to make your own,
see page 157) or water
1/2 teaspoon chopped fresh thyme or tarragon leaves
or a good pinch dried
About 11/2 pounds boneless white-meat chicken
(breasts, cutlets, or tenders), cut into 1- to 11/2-inch
chunks if you like
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
Chopped fresh parsley leaves for garnish
If you don’t have any fresh
herbs handy, use a couple of bay leaves; omit the
lemon. Complete the recipe after Step 2; you’ll have
plenty of chicken for salads or sandwiches.
MAKES: 4 servings
TIME: 30 minutes
- Put half of the butter or oil in a large skillet over medium heat. When the butter is melted or the oil is hot, add the leeks and cook, stirring, until softened, about 5 minutes. Add the wine, stock, and herb; bring to a boil and let bubble for a minute or two.
- Add the chicken, turn the heat down to mediumlow, cover, and simmer until the meat is barely cooked through, 5 or 6 minutes. Remove the chicken with a slotted spoon and keep warm.
- Turn the heat up to high and cook the sauce rapidly, stirring occasionally, until just about 3/4 cup remains; this will take 5 to 10 minutes. Lower the heat to medium-low, add the lemon juice, then stir in the remaining butter or oil, a bit at a time. If you’re using oil, add it gradually, stirring vigorously with the back of a spoon as you do so.
- Sprinkle with salt and pepper and return the chicken chunks to the sauce to heat through. Garnish with parsley and serve immediately.
- Chicken in Ginger Sauce.
- Best over rice, white or brown. In Step 1, use peanut or neutral oil, like grapeseed or corn.
- Substitute 1 teaspoon chopped garlic and 3 tablespoons minced or grated fresh ginger for the leeks and cook for only 2 or 3 minutes.
- Reduce the wine to 1/4 cup and omit the herb; add 1/4 cup soy sauce after you have reduced the wine and stock.
- Steps 2 and 3 remain the same, but you need not reduce this sauce; simply adjust the seasoning after the chicken is cooked through and serve. Omit the lemon juice and garnish with minced cilantro instead of parsley.