POACHED CHICKEN LEGS SUPREME - 500,000+ RECIPES, MEAL ...
"Try my Poached Chicken Legs with Supreme Sauce. We made this dish during chicken week at L'Academie de Cuisine. First we butchered a whole chicken and we used each part to make a dish. You will love the creamy Supreme Sauce. "
Total Time 1 hours
Prep Time 25 minutes
Yield 0
Number Of Ingredients 6
Steps:
- "Poaching; In a small pot, put chicken legs in and cover with warm stock. Chicken should be submerged in the stock. Simmer slowly for 20-30 minutes. Add a little salt. When chicken is cooked, remove and cover. Supreme Sauce: This creamy veloute sauce is the perfect accompaniment to poached chicken. Melt butter in sauce pan over medium low heat. Add flour and cook for a few minutes while constantly stirring with a wooden spoon. Remove from heat. Reduce stock to half to concentrate. Bring it to a boil. Add rue and whisk it well. Bring back to a boil so rue can cook to get rid of the flour taste. Stir in cream and gently simmer for a couple minutes. Add ? of a lemon?s juice. Smooth it out with butter. You could pass it to make it smoother or remove lumps. Taste and adjust seasoning as necessary. Assembly: Remove skin from chicken legs. Put chicken into the sauce. Plate it and serve with rice or carrots. "
Nutrition Facts : Calories 76768 calories, FatContent 8298.0488651788 g, CarbohydrateContent 682.073514075577 g, CholesterolContent 22142.72 mg, FiberContent 23.9172208129589 g, ProteinContent 238.571513568349 g, SaturatedFatContent 5236.88802561501 g, ServingSize 1 1 recipe (11390g), SodiumContent 58860.7764595486 mg, SugarContent 658.156293262618 g, TransFatContent 584.239324676642 g
PERFECT POACHED CHICKEN - EASY RECIPES FOR HOME COOKS
Poached chicken is tender, soft, juicy, and flavorful. Use our easy, straight-forward recipe for chicken breast or chicken thighs. You can use skin-on chicken and remove the skin before serving. The aromatics suggested in the recipe are a guide. Ginger, chili peppers, additional herbs, onion, fennel, and carrots are all excellent options.
Provided by Adam and Joanne Gallagher
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield Makes about 3 cups cooked chicken (cubed or shredded)
Number Of Ingredients 8
Steps:
- Add chicken, garlic, shallot, bay leaf, thyme, and the salt to a medium pot. Cover with water by an inch or two, 5 to 6 cups.
- Place the pot over medium heat and heat until the liquid comes to a low simmer. This will take a few minutes. For the most tender poached chicken, don’t try to rush this step.
- When the liquid is at a low simmer, turn down the heat to low and cook until the chicken is cooked through, 10 to 15 minutes. To check for doneness, an internal thermometer inserted into the thickest part of the chicken should read 165 degrees Fahrenheit, and the juices will run clear when you pierce the chicken with a knife.
- Transfer to a cutting board. Slice and serve. If you do not plan on eating the chicken straightaway, skip the slicing and store tightly covered in the refrigerator. The chicken will keep 3 to 4 days in the fridge.
Nutrition Facts : ServingSize 1/2 cup, Calories 140, FatContent 3g, SaturatedFatContent 0.6g, CholesterolContent 82.7mg, SodiumContent 632.9mg, CarbohydrateContent 0.9g, FiberContent 0.1g, SugarContent 0.1g, ProteinContent 25.7g
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