Poached Chicken Smorgasbord
Set out accompaniments, such as bread, cream cheese, cucumbers, radishes, beets, and cornichons to serve with the chicken. It's an ideal meal on a weekend afternoon.
- Total Time:
- Servings: 6
Source: Everyday Food, July/August July/August 2012
- 4 bone-in, skin-on chicken breasts
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 4 sprigs thyme
- Coarse salt and pepper
- 1/3 cup buttermilk
- 3 tablespoons nonfat plain Greek yogurt
- 1/4 cup extra-virgin olive oil
- 1/4 cup coarsely chopped fresh basil leaves
- Bread, crudites, and pickles
Poach the chicken: In a medium pot, combine chicken, wine, thyme, 1 teaspoon salt, 1/4 teaspoon pepper, and enough water to cover by 1 inch. Bring to a simmer over medium-high, then reduce heat to a low simmer and cook chicken until cooked through, 18 to 20 minutes. Transfer chicken to a heatproof bowl. Strain poaching liquid through a fine-mesh sieve over chicken; discard solids. Let sit until cool enough to handle. Remove skin and bones and thinly slice chicken; discard liquid.
To serve: Whisk together buttermilk, yogurt, oil, and basil, then season with salt and pepper. Serve chicken with buttermilk dressing and other desired accompaniments.