Thyme-poached chicken and winter vegetables
23/7/2006
Serves 4
Ingredients
| 4 | Chicken breasts |
| 4 cloves | Crushed garlic |
| 12 | Potatoes |
| 2 sprigs | Fresh thyme |
| 6 cups | Chicken stock |
| ½ | Butternut pumpkin |
| 250 g | Brussels sprouts |
| ½ cup | Stuffed green olives |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Place skinnless chicken breasts, crushed garlic,small potatoes and springs thyme in the base of a flameproof casserole dish. Pour over stock to cover chicken completely. Bring to the boil, then cover pan and simmer very gently for 10 minutes.
- Add pieces of butternut pumpkin, then cover and simmer for 10 minutes more, or until the pumpkin is tender.
- Lift out chicken and vegetables, set aside on a serving platter and keep warm, covered with foil. Boil stock until reduced by half, then add greens and olives and simmer for 3 to 4 minutes, or until cooked but still bright green. Season broth with salt and pepper and pour over chicken to serve.
Wine Match
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