Chicken, Three Ways

Name: Chicken, Three Ways
Prep time: 5 h 30 min
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 4 servings Freshly ground black pepper; 10 black peppercorns; 2 carrots, chopped; 118 milliliters finely chopped celery; 2 stalks celery, chopped; 1 Tbsp finely chopped celery leaves; 4 chicken breasts, boneless and skinless* (See Cooks Note); 1 Tbsp chicken broth; 3 kgs chickens; 946 milliliters chopped, cooked chicken; 1 teaspoon Dijon mustard; 8 sprigs fresh thyme; 2 garlic cloves; 2 garlic cloves, halved; 4 servings Kosher salt; 2 Tbsps mayonnaise; 118 milliliters finely chopped onion; 1 onion, quartered; 1 Tbsp chopped parsley leaves; 1 Tbsp unsalted butter; 59 milliliters white wine; 237 milliliters white wine; 1 teaspoon white wine vinegar

You can never have too many main course recipes, so give Chicken, Three Ways Head to the store and pick up chicken broth, chickens, parsley leaves, and a few other things to make it today. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert. From preparation to the plate, this recipe takes approximately 5 hours and 30 minutes. It is a good option if you're following a gluten free diet.

Instructions

Cut the breasts from the chickens and refrigerate them until you are ready to use them.

Ingredients you will need

Chicken

Put the rest of the 2 chickens into a large pot. Cover them with cold water. Bring the water to a simmer over medium-high heat, but do not let it boil. Skim off any fat and scum that rises to the surface. Once the water is simmering add the carrot, celery, onion, garlic, bay leaves, peppercorns, and white wine. Simmer slowly for 3 to 4 hours.

Ingredients you will need

Peppercorns

Bay Leaves

White Wine

Chicken

Carrot

Celery

Garlic

Onion

Water

Equipment you will use

Pot

Remove the chicken from the pot, set it aside to cool, cover, and refrigerate it. Strain the broth through a fine mesh strainer and refrigerate until ready for use. The broth can also be frozen.

Ingredients you will need

Whole Chicken

Broth

Equipment you will use

Sieve

Pot

For the Poached Breasts: Season the breasts with salt and pepper.

Ingredients you will need

Salt And Pepper

Place each breast into a small resealable plastic bag. Divide the butter, thyme, wine, garlic, and chicken broth evenly into the bags. Press out all of the air and seal the bags tightly. Keep refrigerated until ready to cook.

Ingredients you will need

Chicken Broth

Butter

Garlic

Thyme

Wine

Equipment you will use

Ziploc Bags

Bring a large pot of water to a boil over high heat, then reduce the heat and bring it to a simmer.

Ingredients you will need

Water

Equipment you will use

Pot

Add the bags to the water and submerge them; don't let the plastic catch the rim of the pan or they will melt. Poach them, stirring occasionally, until the chicken is firm and cooked through, about 10 minutes.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Frying Pan