Poulet Poch'e Au Vin BlancChicken with White Wine and Aromatic Veggies

Poulet Poché Au Vin BlancChicken with White Wine and Aromatic Veggies
Serves 4 to 6
Adapted from Mastering the Art of French Cooking, Volume II, by Julia Child and Simone Beck
This is a very simple, basic poached chicken that Julia recommended serving with steamed rice topped with minced parsley and a glass of the same white wine that you used to cook the chicken. Sounds great! (this recipe was copied from Julia Child's book Mastering the Art of French Cooking)

2 carrots, sliced 1 1/2 inches long2 onions, sliced3 stalks celery, sliced1 cup chicken stock or 3 tablespoons butter2-1/2 pounds chicken pieces (any combo of breasts, legs, thighs)Salt and pepper1 1/2 cup dry white wine2 cups chicken stock. The following herbs tied in cheesecloth:1/2 teaspoon dried tarragon, 1 bay leaf, 1/4 teaspoon dried thyme, 4 sprigs fresh parsley)
1- Steam the veggies in the chicken stock or in butter until tender, about 10 minutes. Reserve.
2- Arrange the chicken in one layer in a large sauté pan. Season with salt and pepper.
3- Pour the wine and stock over the chicken and tuck the herb packet into the liquid.
4- Simmer, covered, over very low heat until done, about 25 minutes for dark meat, 20 for white.

NOTE: Poaching means slow cooking so that chicken pieces will retain their shape, and will be tender. Boiling will toughen the meat!
5- Serve with the vegetables.

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