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!