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Poulet Poché aux Aromates
Cut-up chicken gently simmered in dry vermouth and clear broth over a bed of sliced carrot, onion and celery with tarragon: light, clean-tasting and the base for aspic, a gratin or waterzooi.
- Yield4 to 6 servings
- Hands-on30 min
- Total1 h 9 min
- Difficulty
Ingredients
Vegetables
- 2medium carrots, peeled and thinly sliced
- 2medium onions, peeled and thinly sliced
- 3 stalkscelery, trimmed, washed and thinly sliced
Chicken
- 1.6 kgfrying chicken, cut into serving pieces, with giblets (no liver)
- to tastesalt and pepper
- ¼ tspdried tarragon or mixed Italian herbs
- 240 mldry white vermouth
- 480 mlclear chicken broth, approximately
- 1 bunchparsley, to garnish
To serve
- 300 gcooked riceoptional
- 600 gpotatoes, boiledoptional
- 300 ggreen beans, steamedoptional
- 100 gcrusty breadoptional
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