Poached Chicken with Peas, Zucchini and Leek

Name: Poached Chicken with Peas, Zucchini and Leek
Yield: 10
Ingredients: 40.0ml Olive oil; 20.0x Chicken thigh fillets, trimmed, skin removed; 400.0g Leeks, sliced; 3.0x Garlic cloves, crushed; 8.0x Thyme sprigs; 50.0g Wholegrain mustard; 40.0g KNORR Concentrated Liquid Stock 1kg; 40.0ml Lemon juice; 300.0g Zucchini, sliced; 150.0g Peas, frozen

Poached Chicken with Peas, Zucchini and Leek – Recipe

This recipe calls for the chicken fillets to be poached in a quick stock, made with wholegrain mustard and KNORR Concentrated Liquid Stock, to add a whole new depth of flavour to a simple yet wholesome dish.

...

What you need

Olive oil 40.0 ml
Chicken thigh fillets, trimmed, skin removed 20.0 x
Leeks, sliced 400.0 g
Garlic cloves, crushed 3.0 x
Thyme sprigs 8.0 x
Wholegrain mustard 50.0 g
KNORR Concentrated Liquid Stock 1kg 40.0 g
KNORR Concentrated Liquid Stock 1kg
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Unilever Food Solutions

Campbells

Moco Food Services

Amazon AU

Cadell Food Service

Free Sample
Lemon juice 40.0 ml
Zucchini, sliced 300.0 g
Peas, frozen 150.0 g

Main Meals

Poultry

Aged Care

Australian

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Poached Chicken and Veg
- Heat the olive oil in a large pan over medium heat.
- Add the chicken and brown well. Remove from pan and set aside.
- In the same pan, add the leeks and cook until softened but not coloured. Add in the garlic and thyme.
- Meanwhile, combine the wholegrain mustard with KNORR Concentrated Liquid Stock, lemon juice, and water (1 l per 10 serves).
- Add the mustard stock to the pan and bring to a boil.
- Return the chicken to the pan, along with the zucchini.
- Simmer until the chicken is just cooked through.
- Add the frozen peas and cook for another couple of minutes.
To Serve
- Portion into serving dishes with steamed baby potatoes, steamed vegetables or a fresh salad on the side.
Chef's Tip
- Keep the chicken thigh fillets folded over in a compact shape for even cooking and better presentation, instead of spreading or flattening them out.