Poached Chicken in Olive Oil Garlic and Green Peppercorn Sauce
Indulge in the elegance of Poached Chicken in Olive Oil Garlic and Green Peppercorn Sauce, a sophisticated dish that transforms simple ingredients into a gourmet masterpiece. Tender chicken breasts are gently poached in fragrant olive oil infused with garlic, thyme, and a hint of lemon zest, creating a rich and flavorful base. The dish is elevated with a velvety sauce made from a reduction of chicken stock, white wine, and briny green peppercorns, adding a tangy and slightly spicy kick. Perfect for a special dinner or a refined weeknight meal, this recipe is easy to prepare yet undeniably impressive. Serve it with crusty bread or roasted vegetables to soak up every last drop of the luscious sauce. A must-try dish for fans of Mediterranean-inspired flavors and comforting, yet elegant, cooking techniques!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Olive oil
- 6 cloves Garlic cloves
- 2 tablespoons Green peppercorns (in brine)
- 2 cups Chicken stock
- 0.5 cup White wine
- 4 sprigs Thyme (fresh)
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Lemon zest
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides. Set aside.
Heat the olive oil in a large, deep skillet or saucepan over medium-low heat.
Peel and lightly crush the garlic cloves, then add them to the olive oil. Cook gently for 2-3 minutes until fragrant but not browned.
Add the chicken breasts to the skillet, ensuring they are submerged in the oil. If necessary, tilt the pan to coat the chicken evenly.
Add the thyme sprigs, bay leaf, and lemon zest to the oil. Poach the chicken over low heat for 20-25 minutes, turning occasionally, until fully cooked and tender. The internal temperature should reach 165°F (74°C).
While the chicken is poaching, in a separate saucepan, combine the chicken stock, white wine, and green peppercorns. Simmer over medium heat for about 10 minutes to reduce slightly.
Once the chicken is cooked, remove it from the skillet and set aside, keeping it warm. Strain the olive oil to remove the garlic and herbs if desired, or leave them in for added flavor.
Slowly whisk the reduced chicken stock, wine, and green peppercorn mixture into the olive oil in the skillet to create the sauce. Let it simmer briefly to meld the flavors.
Return the chicken breasts to the skillet, spooning the sauce over them, and cook for another 2 minutes to heat through.
Serve the poached chicken on a platter or individual plates, drizzled with the olive oil and green peppercorn sauce. Garnish with chopped parsley.
Nutrition Facts
Calories |
3474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.1 g | 328% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 3852 mg | 167% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.2 g | ||
| Protein | 241.4 g | 483% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 214 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
