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Posts tagged ‘quinoa’

Easy Poached Chicken with Lemon, Rosemary and Quinoa

I learned something this week, guys.  Poaching meat is easy!  I almost used the phrase “easy as pie,” but I never really understood that phrase because pie is kind of a pain to make.  This was way easier than pie.  And fun, in a way.  Served with quinoa and some summer squash with the reduced poaching liquid poured over the top, it was an elegant week night meal that took about 40 minutes.

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What you’ll use:

  • 1 cup white wine
  • 2 cups chicken broth (you could also skip the wine and use a flavor infused broth like i did.)
  • 2 sprigs rosemary
  • 1/2 onion, sliced
  • salt to taste
  • pinch of fresh ground black pepper
  • pinch of cayenne
  • 1 lemon, juiced
  • 4 boneless, skinless chicken breasts
  • 1 tbsp cold butter
  • lemon wedges to garnish

This recipe makes 4 chicken breasts, but I only made two and used the same amount of poaching liquid, onion, etc. and it was fine.

What you’ll do:

-Add the wine, chicken broth, rosemary sprigs, onion, 1/2 tsp salt, black pepper, cayenne, and lemon to a  skillet (pan should be just large enough to fit the 4 chicken breasts if you’re making that many, and deep enough to partially submerge the chicken.  Mine was not fully submerged).

-Bring to a simmer over high heat, and add chicken breasts. Turn the heat down to very low, and simmer the chicken breasts gently for 12-15 minutes, or until cooked through. The chicken breast will spring back lightly when poked. Internal temp should be 160-165 degrees F.  I was a little worried about knowing when the chicken was done, but after a solid 15 minutes of poaching the chicken was no longer pink.

-When done, remove the breasts to a plate and cover with foil. Turn the heat up to the highest setting and boil the liquid for 5 minutes to reduce. Toss in the cold butter and whisk until gone. Boil for 2 more minutes and turn off heat.  Use this as a sauce for your chicken and sides.  It really packs in the flavor.

And in three steps you’re done! Quinoa is just like rice – when the liquid’s absorbed it’s done.  Topped with the sauce, it was an earthy but pleasant contrast.

Now that I can add poaching to my arsenal, I think I’ll go for braising next.  Short ribs anyone?

-Taylor

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