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Poached Chicken with Farm Vegetables

Ingredients

1 tbsp. Filippo Berio® Olive Oil
1 Onion, roughly diced
4 cloves, Garlic, finely minced
1 Leeks, white part only, cleaned and sliced into 1-inch thickness
1/2 large Celery Root, peeled and diced into 1 inch cubes
1 Carrot, peeled and sliced into 1 inch pieces
1/2 Daikon, peeled and sliced into 1 inch pieces
1 1/2 cup Low Sodium Chicken Stock
2 tbsp. Fresh Parsley, chopped
2 tbsp. Fresh Thyme, chopped
Salt & White Pepper to taste
4 - 6 oz. Boneless Skinless Chicken Breasts

Method

1. In a large non-stick sauté pan, heat the Filippo Berio® Olive Oil and sauté all vegetables for about 4-5 minutes or until onions and leeks are soft.
2. Add broth, parsley, thyme, salt & pepper bring to a boil and add chicken and reduce heat. Poach for approximately 12-15 minutes.
3. Remove the chicken, increase the heat and reduce stock by half. Cook until celery root and carrots are soft.
4. Spoon the sauce over the chicken breast.
5. Garnish with fresh whole thyme.