Vine­gar poached chicken

Australian Women’s Weekly NZ - - CONTENTS -


3 stalks fresh flat-leaf pars­ley

3 sprigs fresh thyme, plus ex­tra, to serve 2 dried bay leaves

4 (1.4kg) chicken Mary­lands

1 ta­ble­spoon ex­tra vir­gin olive oil

1 large (180g) car­rot, chopped coarsely 1 large (200g) onion, cut into wedges 2 (300g) cel­ery sticks, trimmed, chopped

1½ cups (375ml) white bal­samic vine­gar ¼ cup (60ml) bal­samic vine­gar

½ cup (125ml) chicken stock, heated

1 Tie pars­ley, thyme and bay leaves into a small bun­dle, us­ing un­waxed kitchen string.

2 Trim any fat from chicken. Cut two slashes in thick­est part of the thigh. Sea­son. 3 Heat oil in a large flame­proof dish over medium heat. Cook chicken, skin-side down, for 8 min­utes or un­til browned. Trans­fer to a plate.

4 Add car­rot, onion and cel­ery to dish; cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til start­ing to brown. Add herb bun­dle and both vine­gars. Bring to the boil. Re­duce heat to low; sim­mer for 10 min­utes or un­til re­duced by half.

5 Place chicken on top of the veg­eta­bles. Add the hot stock; cover. Sim­mer for 45 min­utes, or un­til chicken is just cooked. Stand for 10 min­utes. Trans­fer the chicken and the veg­eta­bles to a serv­ing dish. Re­turn the cook­ing dish to medium heat; bring to the boil. Re­duce heat to medium; cook for 5 min­utes or un­til the liq­uid is re­duced by a third. Skim fat from sur­face. Sea­son to taste.

6 Serve chicken and veg­eta­bles driz­zled with sauce. Serve with wilted sil­ver beet or rain­bow chard leaves, if de­sired.

Not suit­able to freeze or mi­crowave.

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