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White wine poached chicken with parsley salsa
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Ingredients:
  • 4 (about 450g each) chicken marylands, backbones removed
  • 750ml (3 cups) riesling wine
  • 2 410g cans chicken consomme (Campbell's brand)
  • 12 (about 450g) chat (small coliban) potatoes
  • 1 bunch Dutch (baby) carrots, peeled, tops trimmed to 2cm lengths
  • 1 bunch spring onions, stems trimmed to 6cm lengths
  • Salt & freshly ground pepper
  • 500g fresh peas, shelled
  • 250.00 ml loosely packed fresh continental parsley leaves, finely chopped
  • 40.00 ml finely shredded parmesan
  • 36.40 gm extra virgin olive oil
  • 2 tsp red wine vinegar
  • Salt & freshly ground black pepper
Instructions:
  • Combine parsley, parmesan, oil, and vinegar in a bowl. Mix until well blended. Season to taste with salt and pepper. Cover with plastic wrap and set aside until ready to use.
  • Trim the knuckle from the end of each chicken maryland using a sharp knife.
  • In a large saucepan, bring together riesling and consomme, cover, and bring to a boil over high heat. Lower the heat to medium-low, add chicken, potatoes, and carrots, and gently poach, covered, stirring occasionally, for about 20 minutes until the chicken is cooked through and the carrots are tender.
  • Transfer the chicken maryland and carrots to a large bowl using a slotted spoon. In the same pan, add the spring onions and simmer covered, stirring occasionally, for an additional 5 minutes until the spring onions are tender.
  • While waiting, boil a medium saucepan of water, season with a pinch of salt, and simmer the peas for 2-3 minutes until vibrant and tender. Drain and keep warm.
  • Add the chicken and carrots back to the consomme mixture, stirring until warmed. Season with salt and pepper to taste. Remove the potatoes and cut them in half crosswise.
  • When ready to serve, evenly distribute chicken and vegetables into shallow serving bowls using a slotted spoon. Include peas, spoon over cooking liquid, sprinkle with extra pepper, top with parsley salsa, and serve promptly.

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