Tuesday, 22 November 2011

Poached chicken

Chicken breast, milk, butter, parsley.
Serves: 1 Preparation: 30 minutes

I have noticed in the last year or so a real return to what I call "nursery food" - those delicately flavourted, nurturing dishes that we ate as a child. Not so much bland food as simple, comforting food and it doesn't get much simpler than poached chicken. Chicken or fish can of course be poached in water but I have always favoured milk with a little parsley. This will make the most tender, moist, succulent chicken you've ever eaten.

1) Put your chicken breast skin side down in the pan and fill it with enough milk to cover it completely (I used a milk pan and about 3/4 pint of milk) and a little chopped parsley.

2) Allow the milk to come to the boil and then turn down the heat (do watch the pan because milk boils over very quickly and is not much fun to clean up!) allowing it to cook in the boiling milk for a further 10 minutes.

3) Turn off the heat and put a lid on the pan, allowing the chicken to rest in the hot milk for a further 10 minutes before serving - perfect just brushed with a little salted butter.

I served this with Mediterranean vegetables - peppers, courgette and tomatoes roasted in olive oil.

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