This Passover Poached chicken is the perfect answer to your Seder Menu, moist and delicious. It’s not too hard to be an easy breezy gourmet if you know how to combine flavors like lemon and white wine, master poaching (simple, see below) and make it your mission to cook with all the adorable mini veggies on the market, like baby carrots and pearl onions.
- Cook Time
- Prep Time
- 6 ServingsServings
For the chicken
- 6 boneless skinless chicken breasts, about 3 pounds
- 1 (750ml) bottle dry white wine
- 1 tablespoon whole peppercorns
- 1 teaspoon kosher salt, divided
- 2 lemons, thinly sliced, divided
- 2 bay leaves
For the baby carrots and pearl onions:
- 1 (16-ounce) bag baby carrots
- 12 ounces pearl onions, without skins
- 1 tablespoon olive oil
- 1 tablespoon honey
In a large sauce pan, cover chicken with wine, peppercorns, ½ teaspoon salt, 1 sliced lemon and 2 bay leaves. Add additional water to completely submerge chicken if not covered by wine. Bring to a boil, reduce to a simmer and cover. Cook 25 minutes or until chicken is cooked through.
Meanwhile, prepare the carrots and onions. Preheat oven to 400°F. On a large baking sheet, toss carrots, onions, olive oil, honey and remaining ½ teaspoon salt. Spread in a single layer and roast 35 minutes or until carrots are tender. Garnish with remaining fresh sliced lemon before serving.
As seen in Joy of Kosher with Jamie Geller Magazine Pesach 2012 - Subscribe Now