Making Poached Chicken with Seasonal Vegetables

Ingredients:

• 4 skinless chicken breast fillets (600 g)
• 3 cups (750 ml) salt-reduced chicken stock
• 3 tablespoons dry sherry or dry white wine
• 1 bouquet garni (parsley, thyme and bay leaf)
• 750 g mixed vegetables, such as carrots, asparagus spears, corn on the cob, broccoli, cauliflower, leeks and savoy cabbage
• chopped fresh parsley, to garnish
• Chicken stew with balsamic vinegar
• Chicken stew with butternut pumpkin & white beans
• Chicken with fresh tomato and garlic sauce
• Chicken with lemongrass
• Creole-style chicken

Method:
Combine the chicken breasts, stock, sherry or wine, and the bouquet garni in a large flameproof deep frying pan or casserole. Bring to the boil. Lower heat, cover; poach chicken for about 20 minutes, skimming off foam that forms, as necessary. Meanwhile, cut all the vegetables into bite-sized pieces.

After chicken has been poaching for 20 minutes, add all the vegetables to pan. Cover; cook until vegetables are tender and chicken juices run clear when breasts are pierced with the tip of a knife, about 6 minutes. Discard bouquet garni. Spoon the pan juices and vegetables into large, shallow serving bowls. Top with chicken, whole or sliced, as you prefer. Sprinkle with parsley and serve.