Poached chicken breast in a summer vegetable & butter bean broth

Step by Step

Step 1

Put the chicken breasts into a small saucepan in which they fit in one snug layer. Pour cold chicken stock over the top, add the whole tarragon sprigs, then set over a low-medium heat. Leave to warm until there’s movement in the pan and some steam coming, but only on the cusp of a very gentle simmer. Definitely not boiling (around 80-85ºC if you have a digital thermometer).

Step 2

Put a lid on the saucepan and simmer very gently for 14 minutes, checking occasionally that the stock is not bubbling and to turn the breasts over if not fully submerged.

Step 3

The chicken is cooked when it feels springy with no pink meat and juices that run clear, rather than soft (uncooked) or rock solid (overcooked). Remove from the stock, rest for 6 minutes, then cut each breast into 3-4 thick slices. Using your fingers or a fork, pull apart along the fibres. Season with sea salt flakes.

Step 4

Meanwhile, increase the heat so the stock simmers. Remove the tarragon sprigs, add the vegetables and butter beans, then cook for 3 minutes to soften the vegetables a touch. Stir in the chopped tarragon and chicken pieces. Divide between 2 shallow bowls, add a dollop of crème fraîche to each and serve.

Ingredient

Essential butter beans

250 grams 0.55 lbs
Radishes

100 grams 0.22 lbs
Creme fraiche

2 tbsp 1 fl. ozs
Tarragon

3 sprig/s 3 sprig/s
Mangetout

100 grams 0.22 lbs
Pack essential british chicken breast fillets

2 2
Baby topped carrots

100 grams 0.22 lbs
Chicken stock

500 mls 500 mls

Poached chicken breast in a summer vegetable & butter bean broth

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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