Poaching chicken in wine?

Wee_Bargain_Hunter

Is this possible? I've got 2 chicken breasts, tomatoes, cherry tomatoes, dried mushrooms, peppers, black olives, parsnips etc etc. Looking for an easy to prepare meal for this evening! Does anyone have any suggestions? Thanks

MrsTinks

Well I believe it would be a nicer version of the good ole "Coq au vin"
I would chop the chicken and if possible seal quickly in a pan (not essential). Then basically chuck everything like chopped onions, dried mushrooms and anything that can cook a while in the pan with a can of chopped toms and a healthy splash of wine *hick* - leave to simmer gently for I guess 20 mins... then add peppers (add earlier if you like them soft) halved cherry toms, maybe some chopped black olives and anything else you think will go....

You can also add the mushrooms at this point in stead of earlier if you want to use them to soak up some of the juices...

Then serve with rice or even couscous!

Wee_Bargain_Hunter

Thanks Tine. Is it possible to use whole chicken breasts and cook for longer? Also do i need to zap or fry the onion 1st?

MrsTinks

I prefer to cook the onions a little in either butter or oil but it's by no eans a must! Yeah you can also leave as whole breasts if you like it'll take longer so just bear that in mind when adding the veggies and how you want them to turn out the mushrooms won't be a problem but other things might so softer than you wanted If cooking slowly like that you coudl also add some chopped carrot if you wanted - that should be long enough for it to cook nicely

Wee_Bargain_Hunter

Silly question but do i put the lid on? The chicken and onions have been cooked a bit and are now simmering on the hob with the tin of tomatoes and the wine. Smells lovely! I'm getting the pepper etc ready now. How much time do you think it will take to cook?

tyadog

yes put the lid on, unless you want to "reduce" the sauce. As long as you cook the chicken properly - i would say at least 20-30 minutes -it should be fine Longer will help the flavours mingle more though, so depends on how hungry you are! Sounds lovely! :j

Wee_Bargain_Hunter

Thanks tyadog. I put the lid on when i saw it getting thicker. I added the extra veg about 5 mins ago it's been on for 40 mins now so added some water as well as was getting too thick. Thinking about serving up in 10 mins - with the wine that didn't go into the pot!

Wee_Bargain_Hunter

Thanks to tine and tyadog we had an absolutely delicious meal last night! Used up storecupboard stuff too. Much nicer than simply roasting the chicken breasts, which was the original plan. I cooked the chicken breasts whole but then 'cut' them up before serving - meat was so soft and moist that a plastic spatula went through them v easily. OH was v impressed!