Poached Breast of chicken
with a Green Herb Sauce
(Source: THE LONDON COOKBOOK - British cooking, page 12)
· Serves 6·
Ingredients
1 |
carrot, peeled and chopped |
Some |
parsley sprigs |
1 stick |
celery, chopped |
1 |
onion, peeled and quartered |
6 |
chicken breasts (preferably free-range) |
For the sauce
2 bunches |
of fresh parsley |
2 cloves |
garlic, peeled |
2 tablespoon |
capers, rinsed |
2 tablespoon |
lemon juice |
2 bunches |
of fresh mint |
2 |
anchovy fillets, drained |
3 tablespoons |
red wine vinegar |
175 ml (6 fl. oz) |
good olive oil |
|
salt and pepper for your taste |
-
Preheat the oven to 180C/350F/gas mark 4.
-
Put the chopped vegetables, parsley sprigs and chicken into a roasting
tin and add enough water to cover the breasts completely.
-
Cover with a sheet of foil, place it in the preheated oven and bake
for 20 minutes. Remove the foil; leave the chicken to cool in its poaching
liquid,
-
To make the sauce, put all the ingredients except the olive oil into
a food processor and blend together into a paste. Trickle in the olive oil,
with the blade still turning quickly. Adjust the seasoning to taste.
-
Remove the chicken from the liquid and drain. Cut each breast across
on the diagonal into l cm (1/2 in) slices. Arrange the chicken on 6 plates
and pour some sauce over each breast. Serve with a roasted pepper salad and
the best new potatoes, scraped and not scrubbed.
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