Poached chicken with baby vegetables

Indulge in a healthy and flavorful dish with our Poached Chicken with Baby Vegetables recipe. Savor tender chicken breasts poached in rich chicken gravy, complemented by fresh carrots, leeks, and peas. Perfect for a wholesome family meal!

  • 14 Feb 2025
  • Cook time 10 min
  • Prep time 5 min
  • 4 Servings
  • 6 Ingredients

Poached chicken with baby vegetables

Poached chicken with baby vegetables is a healthy and flavorful dish that is perfect for any meal. This recipe combines tender poached chicken breasts with a variety of colorful vegetables, all cooked in a savory chicken gravy. The result is a satisfying and nutritious meal that is easy to prepare and will delight your taste buds.

Ingredients:

4 cups chicken gravy
800g
1 bay leaf
0.60g
1.50 lb chicken breasts
680g
2 cups carrots
240g
1 leek
180g
1 cup peas
120g

Instructions:

1. Prepare the Ingredients:
- Clean the leek thoroughly to remove any dirt, then slice it into thin rounds.
- Peel and chop the carrots into bite-sized pieces if not using baby carrots.
- Defrost the peas if using frozen ones.
2. Heat the Gravy:
- In a large saucepan or a deep skillet, pour in the 4 cups of chicken gravy.
- Add the bay leaf to the pan.
3. Poach the Chicken:
- Place the chicken breasts into the gravy, ensuring they are fully submerged. If needed, add a bit of water to cover the chicken completely.
- Bring the gravy to a gentle simmer over medium heat.
- Cover the pan with a lid and let the chicken breasts poach for about 15-20 minutes, or until they are fully cooked and reach an internal temperature of 165°F (74°C).
4. Cook the Vegetables:
- After 20 minutes, add the chopped carrots and sliced leeks to the pan.
- Continue to simmer for an additional 10 minutes, or until the vegetables are tender.
- About 5 minutes before the end of the cooking time, add the peas to the pan.
5. Check for Doneness:
- Ensure the chicken breasts are cooked through and the vegetables are tender. If necessary, let the mixture simmer for a few more minutes.
6. Serve:
- Remove the bay leaf and discard it.
- Carefully take the chicken breasts out of the pan and slice them if desired.
- Serve the poached chicken breasts with the gravy and the mixed baby vegetables ladled over the top or neatly arranged around the plate.
7. Enjoy:
- Garnish with fresh herbs if desired and serve your poached chicken with baby vegetables hot. Enjoy your delicious and healthy meal!

Tips:

- Use high-quality chicken gravy for the best flavor.

- Ensure the vegetables are cut into uniform sizes for even cooking.

- Do not overcook the chicken breasts; they should be tender but still moist.

- Feel free to add other baby vegetables such as baby potatoes or baby corn for added variety.

- Season the dish with salt and pepper to taste before serving.

This poached chicken with baby vegetables recipe is a simple yet delicious meal that is perfect for a weeknight dinner or a special occasion. The tender chicken and vibrant vegetables, cooked in a rich gravy, make for a comforting and nutritious dish. Follow the tips provided to create a meal that is sure to impress your family and friends.

Nutrition Facts
Serving Size510 grams
Energy
Calories 380kcal19%
Protein
Protein 44g28%
Carbohydrates
Carbohydrates 27g8%
Fiber 4.04g11%
Sugar 7g7%
Fat
Fat 10g12%
Saturated 2.29g8%
Cholesterol 130mg-
Vitamins
Vitamin A 590ug65%
Choline 160mg30%
Vitamin B1 0.36mg30%
Vitamin B2 0.48mg37%
Vitamin B3 18mg113%
Vitamin B6 1.65mg97%
Vitamin B9 80ug19%
Vitamin B12 0.36ug15%
Vitamin C 12mg13%
Vitamin E 1.97mg13%
Vitamin K 36ug31%
Minerals
Calcium, Ca 80mg6%
Copper, Cu 0.21mg24%
Iron, Fe 2.39mg22%
Magnesium, Mg 80mg19%
Phosphorus, P 460mg37%
Potassium, K 960mg28%
Selenium, Se 40ug73%
Sodium, Na 930mg62%
Zinc, Zn 1.71mg16%
Water
Water 420g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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