Poached Chicken

I do quite like poaching chicken, it allows me to cook chicken quickly and keep is tender and moist.

However the downside is that it can look a bit unappetising.

Here is what I did recently when poaching chicken, though it might be worthwhile talking about the poaching itself.

I take a pan of water, add some herbs, some onion, a carrot and if I had other veg I add that.

I bone the chicken and place in the pan and simmer for ten minutes.

Remove allow to dry for a while.

I then place the cooked chicken onto a roasting tray, and drizzle them with balsamic vinegar and olive oil.

I then roast them in a hot oven for ten minutes to give them some colour.

As a result quickly cooked moist and tender chicken with colour.

I served it with a vegetable risotto.


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