Poached Ruby Red Chicken

This elegant yet simple dish features tender, skinless chicken breasts gently poached in a fragrant broth and finished with a rich, ruby-red burgundy wine sauce. The combination of fruity red wine, fresh tarragon, and savory chicken broth creates a sophisticated flavor profile that is both comforting and refined. The sauce is thickened to a glossy consistency, coating the meat perfectly. Ideal for a quick weeknight dinner or a light lunch, this recipe highlights the natural flavors of the ingredients without heavy creams or complicated techniques. It&# 226;ÂÂs a reliable way to elevate plain chicken into a restaurant-quality meal with minimal effort and maximum taste.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 143.4

Dietary: Gluten-free

Description

This elegant yet simple dish features tender, skinless chicken breasts gently poached in a fragrant broth and finished with a rich, ruby-red burgundy wine sauce. The combination of fruity red wine, fresh tarragon, and savory chicken broth creates a sophisticated flavor profile that is both comforting and refined. The sauce is thickened to a glossy consistency, coating the meat perfectly. Ideal for a quick weeknight dinner or a light lunch, this recipe highlights the natural flavors of the ingredients without heavy creams or complicated techniques. It&# 226;ÂÂs a reliable way to elevate plain chicken into a restaurant-quality meal with minimal effort and maximum taste.

Ingredients

1 cup Canned chicken broth plus 6 Skinless, boneless chicken

Directions

1
In a large non-aluminum saucepan, combine the chicken broth, fruity red wine (such as burgundy), and fresh tarragon.
2
Bring the liquid mixture to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
3
Carefully add the skinless, boneless chicken breasts to the simmering liquid.
4
Poach the chicken for 15 to 20 minutes, or until it is cooked through but remains moist and tender.
5
Using a slotted spoon, transfer the cooked chicken breasts to a serving platter and keep them warm.
6
Reserve the poaching liquid in the saucepan.
7
Dissolve cornstarch in a small amount of water to create a slurry.
8
Stir the cornstarch slurry into the reserved poaching liquid.
9
Bring the sauce back to a boil, stirring constantly with a wire whisk to prevent lumps.
10
Continue cooking and stirring until the sauce thickens to a glossy consistency.
11
Season the sauce with salt and freshly ground pepper to taste.
12
Pour the warm ruby-red sauce over the chicken breasts and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 143.4kcal

% Daily Value *
Total Fat 7.2g12%
Saturated Fat 2.0g10%
Cholesterol 53.4mg18%
Sodium 49.2mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 16.2g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use a non-aluminum pan to prevent the wine from reacting with the metal and altering the flavor or color of the sauce.

If you do not have fresh tarragon, you can substitute with 1 teaspoon of dried tarragon or fresh thyme.

For a richer sauce, add a tablespoon of butter at the very end and whisk until melted.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.

Keywords: chicken, poached, burgundy, wine, tarragon, sauce, easy, dinner, tender, quick, healthy, protein, reduction, meal

Read it online: https://www.chefs-mate.com/recipe/poached-ruby-red-chicken/