Poached Chicken with Rice Recipe

Name: Poached Chicken with Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken (about 3 pounds), cut into 4 pieces; 2 leeks, trimmed and washed well; 3 ribs celery; 4 parsley sprigs; 2 sprigs fresh thyme or 1 teaspoon dried; 1 bay leaf; 3 medium carrots, scraped; 1 medium onion, peeled, stuck with 2 cloves; 6 peppercorns; Salt to taste; 2 tablespoons butter; 4 tablespoons flour; 1/2 cup cream; 1/2 cup half and half; 1/4 teaspoon freshly grated nutmeg; 1 pinch cayenne pepper; 2 tablespoons fresh lemon juice

Servings: persons

1 chicken (about 3 pounds), cut into 4 pieces
2 leeks, trimmed and washed well
3 ribs celery
4 parsley sprigs
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
3 medium carrots, scraped
1 medium onion, peeled, stuck with 2 cloves
6 peppercorns
Salt to taste
2 tablespoons butter
4 tablespoons flour
1/2 cup cream
1/2 cup half and half
1/4 teaspoon freshly grated nutmeg
1 pinch cayenne pepper
2 tablespoons fresh lemon juice

1
Rinse the chicken well in cold water.
2
Place the chicken in a Dutch oven and barely cover with water.
3
Tie the leeks, celery, parsley and thyme sprigs with a string to form a bouquet garni.
4
Add it to the Dutch oven, then add the bay leaf, carrots, onion with cloves, peppercorns and salt.
5
Bring to a boil, reduce heat to simmer and cook until chicken is tender, about 45 minutes.
6
Skim the surface often to remove fat.
7
Remove the chicken from the broth and keep warm while preparing the sauce.
8
Reserve the broth.
9
Melt the butter in a saucepan, add the flour, and mix well with a wire whisk over low heat.
10
When blended, add 2 cups of the chicken broth, stir vigorously with the whisk.
11
Bring to a boil and simmer for 10 minutes.
12
Strain through a sieve and add cream, half and half, nutmeg, cayenne and lemon juice.
13
Bring to a boil.
14
Check for seasoning and simmer for 5 minutes.
15
Serve one chicken quarter per person.
16
Remove skin if desired, spoon a little of the sauce over the chicken and serve the remainder in a sauce boat.
17
Serve with rice and the poached vegetables.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1 chicken (about 3 pounds), cut into 4 pieces, 2 leeks, trimmed and washed well, 3 ribs celery, 4 parsley sprigs, and more.

Yes, Poached Chicken with Rice 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.

Poached Chicken with Rice

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