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  • Whole Poached Chicken With Tarragon Mustard Sauce

    Whole Poached Chicken With Tarragon Mustard Sauce

    Serves 6

     
    Whole Poached Chicken With Tarragon Mustard Sauce is a light and tasty, low-calorie way to feed a hungry crowd. The dish has french over-tones without all the calories & fat! A great protein source that has lots of B-vitamins – it’s a great way to end the day – a healthy & satisfying meal!
     

    What You’ll Need:

    A Large Stockpot

    Kitchen String

    A Sharp Kitchen Knife

    A Kitchen Fork

    A Medium Sized Plate

    A Large Serving Platter

    A Slotted Spoon

    A Medium Size Sauce Pot

    A Ladle

    A Whisk

    Dinner Plates
     

    Ingredients:

     

    Poaching The Bird:

    1 Large Sliced Onion

    2 Sliced Celery Sticks

    2 Sliced Carrots

    2 Teaspoons Sea Sat

    1 Tbsp Black Peppercorns

    1 Bay Leaf

    Bunch of Parsley, basil, dill — any mixed herbs tied with string

    1 Bottle Chardonnay

    1 Cup Cream Sherry

    About 16 Cups Water

    1 5-Pound Organic Roaster

    A Large Piece of Tin Foil
     

    Sauce:

    2 Cup Poaching Liquid

    1/4 Cup Dijon Mustard

    2 Tblsps Fresh Chopped Tarragon

    2 Forkfuls Capers (About a Tablespoon)

    Sea Salt & Fresh Ground Pepper to Personal Taste
     

    How To Put It Together:

    First, make your poaching liquid. To your stockpot, add your onion, celery carrots, the sea salt, peppercorns & your herb bundle to the pot. Now pour your liquids in: the bottle of Chardonnay, the cream sherry & the water. Place  the pot on the stove to boil.
     
    Now prepare your chicken for the pot. Start by trussing the bird. put your bird on your platter or work surface. Pull the birds legs together & tie them securely. Now tuck the wings under. The idea is to get the bird as compact as possible so that it will cook evenly.
     
    I always prepare some string to aid me with the lifting of the bird in & out of the pot. Measure about 50 inches of kitchen string. I do this by measuring the string around my elbow up to my hand and back again. Now that you have your string, double it & tie it in a knot. You have now created a big loop. Tie another knot in the center of the loop so that you now have 2 loops. Lay the string on your work surface or plate, lay the bird on top & loop the string around the bird & tie the string over the breast. Now you a stable way to get the bird in & out of the pot.
     
    By now your poaching liquid will be bubbling away. Lift your bird by it’s string handles and slowly lower it into the pot. Wrap the string around the handles of the pot, to insure they it won’t get too close to the flame.
     
    Allow your bird to for about one hour and twenty minutes. My general rule is about 20 minutes per pound.
     
    About 5 minutes before your bird is done, start your sauce. Uncover your stockpot & scoop out about two cups of poaching liquid into your sauce pan. To your poaching liquid, add your dijon mustard & whisk it thoroughly. Place the pot on medium heat to reduce by about half.
     
    Lift your bird out of the poaching liquid by the string handles that you created and place it on your large serving platter. A good test to see if your bird is indeed cooked is to prick the thickest part of the thigh with a toothpick & if the juices run clear then your bird is done. Tent the bird with tin foil to keep it nice & warm.
     
    Now let’s go back to the sauce. Your sauce pot will be bubbling away and will have reduced. To your sauce add your capers – you can just scoop them directly out of the caper jar into the pot. Next add your fresh tarragon & give the pot a quick stir & take it off the heat. You don’t want to over-cook your yummy fresh tarragon.
     
    Now you are ready to plate your dish. Take the tin foil off your bird. Slice off the wing – slicing this bird will be a breeze because it is soooo tender after poaching. To slice breast cross-ways at the bottom, near the thigh and where your wing was, this will allow the slices of breast to easily come off the bird. Now slice downward in even strokes, making slices about a quarter inch thick.
     
    Place a couple of slices on each dinner plate and cover with the sauce. Use white or dark meat, whichever your diners prefer; each is delicious.
     
    Serve & enjoy!
     

    Nina’s Tasty Tip:

    Save the poaching liquid. You now have a flavorful broth to make chicken soup with – great use for the leftovers from this dish. Check out our Chicken Vegetable Soup recipe.
     
    You may substitute other herbs for the tarragon in this dish – I have tried dill, basil & thyme.
     
    The chardonnay is this dish need NOT be expensive. I buy a drinkable bottle for about $3.

     

    Nutrition:

    131 Calories
    17 grams of Protein
    2 grams of Total Carbohydrates
    0 grams of Sugar
    0 grams of Fiber
    4 grams of Total Fat
    1 grams of Saturated Fat
    0 grams of Trans Fat
    45 mg of Cholesterol
    178 mg of Sodium
    32% RDA Niacin
    22% RDA Selenium
    14% RDA Vitamin B6
    14% RDA Phosphorus
    • Glycemic load: 1
     
     

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