Poached Chicken with Hot English Mustard Recipe

Name: Poached Chicken with Hot English Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 carrots, peeled and cut in half; 1 stalk celery, cut in half; 2 onions, cut in half; 3 stems fresh flat-leaf parsley; 10 whole black peppercorns; 1 4-pound whole chicken, rinsed and patted dry; Coarse salt; 4 slices French bread, about 1/3 inch thick; 1 tablespoon extra-virgin olive oil; 1 small bunch watercress; 1/4 cup hot English mustard, or to taste

Servings: persons

2 carrots, peeled and cut in half
1 stalk celery, cut in half
2 onions, cut in half
3 stems fresh flat-leaf parsley
10 whole black peppercorns
1 4-pound whole chicken, rinsed and patted dry
Coarse salt
4 slices French bread, about 1/3 inch thick
1 tablespoon extra-virgin olive oil
1 small bunch watercress
1/4 cup hot English mustard, or to taste

1
Place the carrots, celery, onions, parsley, and peppercorns in a stockpot.
2
Add the chicken.
3
Fill the pot with enough cold water to cover the chicken by 1 inch.
4
Set over medium-high heat, and bring the water to a boil.
5
Reduce heat, and allow to simmer, skimming off any foam that rises to the surface, for 1 hour.
6
Remove the chicken from the stock; set aside.
7
Strain the stock through a very fine sieve or chinois.
8
Discard the solids.
9
Transfer the stock to a metal bowl.
10
Set the bowl in another bowl, full of ice water.
11
Let stand until the stock is completely chilled, replacing the ice if necessary, and fat can be skimmed off the surface of the stock.
12
Meanwhile, when the chicken is cool enough to handle, remove the skin and discard.
13
Carefully pull the meat off the bones (it should fall away quite easily), keeping it in large chunks when possible.
14
Return 5 cups stock to the stockpot or a large saucepan.
15
Bring to a boil; adjust the seasoning with salt.
16
Reduce heat to a simmer; simmer until stock has become very flavorful and reduced by 1 cup, about 15 minutes.
17
Add the pieces of chicken; cook just until heated through, about 5 minutes.
18
Toast the bread until golden, and brush with the olive oil.
19
Serve the chicken in a wide bowl with a ladle of hot broth.
20
Add a handful of watercress to each bowl.
21
Place a spoonful of mustard on toast, sprinkle with salt, and serve on the side.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 carrots, peeled and cut in half, 1 stalk celery, cut in half, 2 onions, cut in half, 3 stems fresh flat-leaf parsley, and more.

Yes, Poached Chicken with Hot English Mustard falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Chicken with Hot English Mustard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions