POACHED CHICKEN BREASTS WITH FARM VEGETABLES Source:
Jim Coleman's Flavors: Companion to the Public Television Series1 tbsp. olive oil
1 leek, white part only, cleaned and sliced into 1-inch thickness
1/2 large celery root, peeled and diced into 1 inch cubes
1 onion, roughly diced
1/2 daikon, peeled and sliced into 1 inch pieces
1 carrot, peeled and sliced into 1 inch pieces
4 cloves, garlic, finely minced
1 1/2 cup low sodium chicken broth
2 tbsp. fresh parsley, chopped
2 tbsp. fresh thyme, chopped
salt & white pepper to taste
4 to 6 oz. boneless skinless chicken breasts
In a large non-stick saute pan, heat the oil and saute all vegetables for about 4-5 minutes or until onions and leeks are soft.
Add broth, parsley, thyme, salt & pepper; bring to a boil. Add chicken and reduce heat. Poach for approximately 12-15 minutes.
Remove the chicken, increase the heat and reduce stock by half. Cook until celery root and carrots are soft.
Spoon the sauce over the chicken breast. Garnish with fresh whole thyme.
