Poached Chicken with Peas, Zucchini and Leek Recipe
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Poached Chicken with Peas, Zucchini and Leek
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.

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Ingredients per serve

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

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.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. 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.

  3. To Serve

    • Portion into serving dishes with steamed baby potatoes, steamed vegetables or a fresh salad on the side.

  4. 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.
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