poached chicken

we produce as little garbage as possible at our house because it pains us to think about something we used ending up in a landfill somewhere. and we try to find multiple uses for a thing before it does finally go to the trash. paper towels get rinsed and reused to wipe up a spot on the floor. cardboard boxes get cut into pieces to use between serving dishes to keep them from braking. and, if a plate gets chipped then it goes under a potted plant to catch water overflow. 

       we recycle. we compost. we feed the birds with old bread and produce. and i save the strained liquid from cooked vegetables to make soup or to poach chicken and fish. poaching is healthier and easier than almost any other way i can think of to make chicken, and it produces a succulent, tender high protein entree. i poach double the amount of chicken i need so i can use the extra on pizza, a leafy green salad, or on a tortilla topped with salsa and guacamole. learn to poach chicken for a no-fat-added-healthy staple that needs only your culinary imagination to put to good use.

jalapeno, part of an orange bell pepper, and leek tops

carrots, celery, onion . . . these bits and pieces can all go to flavor a healthy dish of poached chicken.

ingredients (serves 4)

• 1 lb. of boneless, skinless chicken breasts, rinsed in cold water

• the saved the cooking liquid from broccoli, spinach, cauliflower, carrots, etc.

• 1/4 to 1/2 cup of white wine

/ and,

• leek tops

• chopped bell pepper

• one chopped jalapeno

• about 1 and 1/2 tsp. cumin

/ or

• chopped carrots

• chopped celery

• chopped onion

• 1 bay leaf

directions

preheat the oven to 400 degrees.

1. put all of the liquid, the chopped ingredients and the spices into a large skillet or cast iron pot.

2. add the rinsed chicken breasts and season with salt and pepper.

3. put the pan into the middle of the oven and cook about 25-30 minutes, until the liquid comes to a bubble and the chicken is no longer pink.

4. set the cooked chicken on a plate to rest for a few minutes. in the meantime, strain the poaching liquid into a saucepan and bring it to a low boil.

5. cook the liquid until slightly reduced.

6. cut the chicken across the grain into 5 to 6 pieces per breast, and serve with the reduction sauce.