Poached Chicken in Olive Oil, Garlic, and Green Peppercorn Sauce
photo by Elmotoo
- Ready In:
- 4 garlic cloves (medium size or bigger, or a lot more)
- 1 cup extra virgin olive oil
- 2 tablespoons green peppercorns, packed in brine, well rinsed and drained
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lemon juice
- 1 teaspoon sherry wine vinegar
- 1 teaspoon dried herbs (I use oregano, basil and thyme)
- 2 lbs chicken breasts, boneless & skinless
- Place garlic and ½ cup of olive oil into food processor and process until garlic in finely chopped. Pour into large bowl. Whisk in the rest of the ingredients except chicken.
- Have a cutting board and knife ready. In a large sautÃ© pan and in a single layer, poach the chicken in enough salted water to just cover the pieces. As the pieces appear done, Remove to cutting board and slice across the grain into 1 inch pieces. If they appear a little pink, return to the water for a few seconds.
- Place the sliced pieces immediately into the olive oil mixture and stir to coat.
- Can be made in advance, the dish gets better as it ages up to 5 days. Refrigerate to store, but serve at room temperature.
- If you want to increase the recipe, you don't necessarily have to increase the marinade at the same rate. If you triple the chicken, you can probably double the marinade.
- We like lots of garlic and used more.
- The cooking time for the chicken will vary with the size breast you use, you may need 30 minutes, I like to use a thermometer and cook to 180 degrees.
Questions & Replies
Got a question? Share it with the community!
I could not find green peppecorns anywhere, so had to do without. I also added a bay leaf and some peppercorns to the poaching liquid, just on principle. Fresh herbs are still going strong, and I used pineapple sage, basil, parsley and thyme - these were wonderful in the marinade. I let the chicken loll in the marinade while I made a salad, and also served with saffron rice. I think this would be wonderful with pork as well, and just may marinate some roast pork the next time I make one.