These are all tried-and-tested recipes, adapted from a wide variety of sources. I really hope you enjoy them and find them useful.

Sunday, September 5, 2010

Poached Chicken and Pesto

An unusual method, but the flavours are well worth it!

Place 500ml chicken stock in a saucepan with 100ml white wine, 1 tbsp thyme and a dash of lemon juice.
Add fennel, halved, and boil for 3-5 mins. Add chicken pieces, and once cooked, add 1 parsnip and 1 carrot, cut into long strips.
Simmer for 10-15 mins.
Serve with green pesto and freshly baked baguette. Drizzle just a little stock- you don't need all of it!

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