Recipes // Main Dish Chicken and Turkey // Poached Chicken With Crushed Potatoes

Poached Chicken With Crushed Potatoes

Equipment: Kitchen Twine
  • 4 boneless, skinless organic, free-range chicken thighs, cut into thirds
  • A few fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 1 or 2 unpeeled garlic cloves, crushed
  • Zest of 1⁄2 lemon (optional)
  • 2 tablespoons extra virgin olive oil
  • Maldon or other flaky salt
  • Freshly ground black pepper
  • 2⁄3 cup sauvignon blanc or other white wine
  • Crushed Potatoes with Asparagus and Tomato (page 240), optional
  • 1 small handful fresh parsley leaves, for garnish
  1. Preheat the oven to 400°F.
  2. In a large bowl, combine the chicken, thyme, rosemary, garlic, lemon zest, and olive oil. Season with salt and pepper.
  3. Set out 2 medium bowls and place a large piece of wax paper over each bowl to make a well. Split the chicken mixture evenly between the 2 bowls, bringing the sides of the wax paper up around the chicken. Pour ¹⁄³ cup of the wine into each paper parcel and tie each one with twine (as shown in the pictures).
  4. Place the parcels on a baking sheet and bake for 20 minutes, or until the chicken is cooked through.
  5. To serve, either place the little parcels on the table and let guests rip them open themselves, or serve the chicken plated over the Crushed Potatoes with Asparagus and Tomato. Be sure to spoon the wonderful juices on top—they’re the best part! Finish with a sprinkle of parsley.
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