Poached Chicken with Peas, Zucchini and Leek
Poaching the chicken in a stock made with KNORR Concentrated Liquid Stock and a little wholegrain mustard, adds flavour and depth to this simple dish.
Aged Care
Poultry
Main Meals
Local Favourites
Ingredients per serve
Poached Chicken with Peas, Zucchini and Leek
−
+
€0.0
Method
Olive oil
/ml
40.0 ml
0%
Skinless chicken thigh fillets, trimmed
/x
20.0 x
0%
Garlic cloves, crushed
/x
3.0 x
0%
Thyme sprigs
/x
8.0 x
0%
KNORR Concentrated Liquid Stock 1 kg
/g
40.0 g
0%
Water
/l
1.0 l
0%
Lemon juice
/ml
40.0 ml
0%
Zucchini, sliced
/g
300.0 g
0%
Frozen peas
/g
150.0 g
0%
Leeks, sliced
/g
400.0 g
0%
Wholegrain Mustard
/g
50.0 g
0%
/
Method
-
Olive oil 40.0 ml
-
Skinless chicken thigh fillets, trimmed 20.0 x
-
Garlic cloves, crushed 3.0 x
-
Thyme sprigs 8.0 x
-
Water 1.0 l
-
Lemon juice 40.0 ml
-
Zucchini, sliced 300.0 g
-
Frozen peas 150.0 g
-
Leeks, sliced 400.0 g
-
Wholegrain Mustard 50.0 g
Preparation
-
Method
- Heat oil in a large pan over medium high heat. Add chicken thighs and brown well. Remove from pan.
- Add leeks to the same pan, cook until softened (do not colour), then add garlic and thyme.
- Combine wholegrain mustard, KNORR Concentrated Liquid Stock, water and lemon juice. Add to pan, bring to the boil. Return the chicken to the pan along with zucchini.
- Simmer until the chicken is just cooked through. Add peas, cook for another couple of minutes.
-
Serving suggestion
- Serve with steamed baby potatoes, steamed vegetables or salad.
-
Cooking tip
- Do not open out or flatten the chicken thigh fillets, keep them folded over in a compact shape for even cooking and presentation.
