Creamy Poached Chicken with Asparagus Tips and Crispy Potatoes au Gratin

Name: Creamy Poached Chicken with Asparagus Tips and Crispy Potatoes au Gratin
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 2 bunches asparagus, tips only; 2 carrots, chopped; 2 celery stalks, chopped; 1 chicken, cut into quarters; 960 milliliters chicken stock; 4 servings Chopped fresh chives, for garnish; 16 Tbsps grated gruyere cheese; 119 milliliters heavy cream; 238 milliliters heavy cream; 4 servings Kosher salt and freshly ground black pepper; 2 onions, chopped; 2 smalls russet potatoes, peeled; 4 slices sourdough bread; 2 Tbsps unsalted butter, softened, for greasing; 4 Tbsps unsalted butter; 4 teaspoons unsalted butter, cold, cut into small cubes; 1 bottle white wine

You can never have too many main course recipes, so give Creamy Poached Chicken with Asparagus Tips and Crispy Potatoes au Gratin If you have asparagus, chicken, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 55 minutes. Roasted Asparagus With Crispy Prosciutto And Poached Egg, Crispy Creamy Fennel Gratin, and Crispy Fish-Topped au Gratin Potatoes are very similar to this recipe.

Instructions

Watch how to make this recipe.

Put the chicken into a large pot.

Ingredients you will need

Whole Chicken

Equipment you will use

Pot

Pour over the wine and chicken stock.

Ingredients you will need

Chicken Stock

Wine

Add water if necessary so the chicken is covered.

Ingredients you will need

Whole Chicken

Water

Add the carrots, celery and onions and season with salt and pepper. Put over medium-high heat and bring it to a boil. Turn off the heat and cover the pan.

Ingredients you will need

Salt And Pepper

Carrot

Celery

Onion

Equipment you will use

Frying Pan

Let is sit for 30 minutes so the chicken finishes cooking.

Ingredients you will need

Whole Chicken

Remove the chicken from the pot and keep warm, reserving the poaching liquid.

Ingredients you will need

Whole Chicken

Equipment you will use

Pot

Strain 2 cups of the poaching liquid into a medium pot over high heat. Bring to a boil and reduce the liquid by half.

Equipment you will use

Pot

Whisk in the cream and reduce by half again. Cover and keep warm.

Ingredients you will need

Cream

Equipment you will use

Whisk

Strain 1 cup of the poaching liquid into another medium pot over high heat. Bring to a boil. Reduce the heat to a simmer and add the asparagus tips. Cook until they are just tender and bright green, about 1 minute.

Ingredients you will need

Asparagus

Equipment you will use

Pot

Drain and keep warm.

When ready to serve, toast the bread and spread it with 2 of the tablespoons butter.

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Butter

Spread

Sandwich Bread

Whisk the remaining 2 tablespoons butter into the cream sauce.

Ingredients you will need

Cream Sauce

Butter

Equipment you will use

Whisk

Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it.

Ingredients you will need

Cream Sauce

Whole Chicken

Sandwich Bread

Equipment you will use

Ladle

Garnish with chives.

Ingredients you will need

Chives

Serve with asparagus tips and Crispy Potatoes au Gratin.

Ingredients you will need

Asparagus

Potato

Preheat the oven to 350 degrees F. Grease 4 shallow ovenproof ramekins with the softened butter.

Ingredients you will need

Butter

Equipment you will use

Ramekin

Oven

Slice the potatoes as thinly as possible. Fan a layer of potatoes into the ramekins. Season with salt and pepper and sprinkle over 2 tablespoons cheese.

Ingredients you will need

Salt And Pepper

Potato

Cheese