Poached Chicken With Rice

This is a dish that might bring you back to your childhood. Tender poached chicken in a delicious broth with flavorful rice. Poaching is an essential French technique that is often misunderstood as boiling. But a gentle poach with the correct technique delivers the best flavor and can be achieved with ease once you know the basics. Always start with organic, farm-raised chicken. It makes all of the difference! Poached chicken is lovely as a main dish and leftover can be enjoyed cold, in a salad or sandwich.

Part 1 - Mise en place

4 medium chicken breasts

2 medium carrots - diced

3 shallots - diced

1 stalk celery, finely chopped

6 cups stock or bouillon

1 1/2 cups basmati rice

Part 2 - Method

Begin by adding the chopped vegetables, stock, or water with bouillon to the poacher.

Slowly heat to a low boil and reduce heat to cook diced vegetables until tender, about 25 minutes, depending on the size of the diced carrots.

Taste the poaching broth and add salt if needed.

Gently drop the chicken breasts into the poaching liquid. Cook for 10 - 12 minutes without allowing to boil. A gentle poach is the key to tender chicken meat.

Raise the poaching rack and remove the chicken to a plate and set aside. Remove some of the vegetables and the rack. Remove one cup of poaching liquid for the sauce. (see instructions for sauce).

Part 3 - Bringing it all together

Add rice to the poaching liquid (you might adjust the amount based on the type of rice and how much poaching liquid is left). Refer to the instructions for the rice that you use.

Serve the chicken on the rice with sauce poured over at tableside.

Sauce Velouté

1 cup heavy cream

1 tablespoons butter

1 tablespoons flour

chopped parsley

salt & pepper

bouquet garni (optional)While the rice cooks, you can make the velouté . In a sauce pot make a 'roux' by melting the butter with the flour (always equal parts of each). Stir until blended well and slightly bubbly. This removes the 'raw' taste of the flour. While quickly whisking, add the stock and then the cream. If the sauce becomes too thick, add more stock. There is also an option of skipping the roux and just reducing the stock with cream for a less thick sauce. (That's my preference).