Poaching in tomato white wine broth
- best with chicken and fish
Makes 2 servings
2 6-oz size chicken breast or fillets of salmon, cod or Chilean seabass
1 shallot
2 garlic cloves
2 plum tomatoes
½ cup white wine
1 cup chicken / vegetable stock
olive oil
salt & black pepper
Pick a saucepan with a bottom large enough to hold your proteins in a single layer.
If using fish fillets, season with salt & pepper and set aside. If using chicken breast, season with salt & pepper, and sear each piece on both sides with a drizzle of oil over medium high heat. Transfer to a plate and set aside.
Sweat shallot & garlic over medium low heat in your saucepan until soft & translucent, about 5 mins. Add tomatoes and white wine, bring to a boil over high heat and let cook for another 5 mins over medium heat.
Return protein into the pan and add enough stock to cover two-thirds of your protein.
Bring to a boil and lower heat to simmer. Cover and continue cooking till your proteins have reached your desired doneness. Taste broth and adjust seasoning.
Let rest for a few minutes before serving with pasta or rice on the side.
*Suggested simmering time for each protein:
Salmon, 1 min for medium doneness, 3 mins for medium-well to well-done
Cod / Chilean seabass, 5 mins
Chicken breast, 7 – 8 mins for regular thickness, 10 mins for larger pieces
