Sunday, December 30, 2012,9:29 PM
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PrintPOACHED CHICKEN WITH AVOCADO
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Place the lime rind and juice, the tarragon, stock and seasoning in a flameproof casserole.
- Add the chicken, breast side down, cover and simmer for 1 to 1½ hours, turning the chicken halfway through cooking.
- To test the chicken is cooked, pierce the leg with a knife; the juices should run clear. Cut the chicken into quarters, remove the skin and discard.
- Keep the chicken warm. Boil the liquid on top of the cooker until reduced by half.
- Arrange the avocado and endive on a serving dish and lay the chicken on top.
- Spoon over some of the sauce and serve the rest separately.
- Garnish with lime slices.
INGREDIENTS
- 2 kilograms roasting chicken
- Finely grated rind and juice of 4 limes
- 4 tarragon sprigs or 1 teaspoon dried tarragon
- 750 ml hot chicken stock
- Salt
- Freshly ground black pepper
Garnish
- 2 ripe avocados peeled and sliced
- 1 head of curly endive
- Lime slices
4 comments for “Poached Chicken with Avocado”
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