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Poached Chicken with Bay Leaves |
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Serves: 8 Print this RecipeServing size: 3 oz You’ll love this poached chicken, surrounded by tender vegetables in a bay leafnscented broth. 4 quarts low-sodium chicken broth 2 cups dry white wine 4 sprigs fresh thyme 1 teaspoon (dash) salt and pepper 1 4-lb chicken, giblets removed, washed and patted dry 1/2 pound carrots, peeled and julienned 1/2 pound turnips, peeled and julienned 1/2 pound parsnips, peeled and julienned 4 small leeks, washed and trimmed 1. In a large soup pot, combine broth, wine, bay leaves, thyme, salt, and pepper. Let simmer over medium heat while you prepare the chicken. 2. Stuff the cavity with 1/3 each of the carrots, turnips, and parsnips; then truss. Add the stuffed chicken to the soup pot and poach, covered, over low heat for 30 minutes. 3. Add remaining vegetables with the leeks and continue to simmer for 25 to 30 minutes, or until juices run clear when the chicken is pierced with a fork. 4. Remove chicken and vegetables to a serving platter. Carve the chicken, remove the skin, and surround the sliced meat with poached vegetables to serve. EXCHANGES Lean Meat 3 NUTRITION FACTS Calories 226(Calories from Fat 62) Total Fat 7 grams Saturated Fat 2 grams Cholesterol 75 milligrams Sodium 138 milligrams Total Carbohydrate 13 grams Dietary Fiber 3 grams Sugars 6 grams Protein 26 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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