No this blog entry is not about going out in the middle of night and snaffling a couple of chickens from the local farm.
I have virtually always roasted or fried my chicken, or used it in casseroles. After watching Saturday Kitchen on the BBC I decided to try something new and poach the chicken. I have poached chicken before in foil parcels, but never just as it is.
I took some water, added a carrot, an onion, a chunk of leek, some red pepper, black peppercorns and a bunch of parsley.
I then poached the chicken for about ten to fifteen minutes. I then put it on a plate to rest.
When I was ready to serve up, I pan fried the chicken in a hot pan with some butter just to add some colour.
I served the chicken on a bed of leeks with beans, carrots and roasted potatoes.
Poaching the chicken added a multitude of flavours and made the chicken very moist and tender. Verdict of the table was that it was delicious.