Champagne-poached chicken and leeks with herb butter recipe

Name: Champagne-poached chicken and leeks with herb butter recipe
Cook time: 30 min
Yield: 2
Cuisine: Modern Australian
Ingredients: 2 bunches baby leeks or 3 large leeks, trimmed, dark green parts discarded; extra virgin olive oil, to drizzle; salt, to season; 2 cups champagne, sparkling white wine or white wine; ½ tsp black peppercorns; 1 tsp fennel seeds; 2 fresh or dried bay leaves; 2 x 180g chicken breasts, trimmed; 60g butter; 2 tsp lemon juice, plus wedges to serve; 1 tsp Dijon mustard; 2 tsp each of finely shredded parsley, basil, mint and tarragon

Adam Liaw

February 13, 2017

Champagne-poached chicken and leeks with summer herb butter.William Meppem

Time:< 30 minsServes:2

The secret with all chicken-breast dishes is not to overcook them. This technique of poaching off the heat is a great way to do it.

Ingredients

2 bunches baby leeks or 3 large leeks, trimmed, dark green parts discarded
extra virgin olive oil, to drizzle
salt, to season
2 cups champagne, sparkling white wine or white wine
½ tsp black peppercorns
1 tsp fennel seeds
2 fresh or dried bay leaves
2 x 180g chicken breasts, trimmed
60g butter
2 tsp lemon juice, plus wedges to serve
1 tsp Dijon mustard
2 tsp each of finely shredded parsley, basil, mint and tarragon

Method

Step 1
Bring a large saucepan of salted water to a boil. If using large leeks, quarter them lengthwise. Blanch leeks for 5 minutes or until tender and softened. Drain, reserving 2 cups of cooking liquid, and refresh leeks under cold running water. Lightly drizzle with oil and season with a little extra salt. Set aside.
Step 2
Pour the champagne and cooking liquid into a saucepan, add 3 tsp of salt, the peppercorns, fennel seeds and bay leaves and bring to a boil. Turn off the heat, add the chicken breasts and cover the saucepan with its lid. Leave to stand for 10-12 minutes, until just barely cooked through. Remove from the pan and set aside to rest for 5 minutes.
Step 3
Melt the butter in a small frying pan over medium heat. Heat for 2 minutes, swirling the pan, until the butter turns deep golden and has a nutty aroma. Remove from the heat and stir in the lemon juice, mustard and salt to combine, add the herbs and stir through.
Step 4
Slice the chicken and divide over two plates with the leeks. Drizzle with the summer herb butter and serve with lemon wedges.