veggie poached chicken with whiskey sauce
To keep items warm when cooking I always place a sheet pan in the oven with the oven turned on to about 175 degrees then place the items in the oven.
prep time
10 Min
cook time
40 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 2 tablespoons butter
- 1/2 cup diced leeks
- 1/3 cup diced carrots
- 1/4 cup diced celery
- 2 small shallots sliced
- salt
- 4 cloves garlic minced
- 2 cups chicken stock
- 4 boneless skinless chicken thighs or breasts
- 1/3 cup whiskey
- 1 cup creme fraiche or sour cream
- 2 tablespoons horseradish freshly grated or prepared
- 1 tablespoon honey
- 1/4 cup fresh parsley chopped
- salt and pepper to taste
How To Make veggie poached chicken with whiskey sauce
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Step 1Melt the butter in a pan and add the leeks, carrot, celery, shallots, and garlic. Season with salt and cook 3 minutes. Add half the chicken stock and bring to a boil. Reduce heat and simmer 8 minutes. Add the remaining chicken stock and bring back to a boil. Add the chicken pieces and cook about 10 minutes. Until chicken is cooked through. Remove the chicken and keep warm.
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Step 2Add the whiskey to saucepan. Bring to a boil and reduce by half. Strain the chicken stock through a fine mesh strainer into the whiskey. Bring to a boil and let reduce by half about 15 minutes. Coarsely mash the veggies with a potato masher. Set aside and keep warm.
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Step 3Mix the creme fraiche, horseradish, and honey together. Once the stock is reduced to about 1 cup whisk in the creme fraiche mixture. Cook until thickened stir in the parsley and season with salt and pepper. To serve slice chicken and drizzle the sauce around the chicken and serve a spoonful of veggies on top.
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