Poached Chicken Breast

Ingredients

• 2 small Shallots
• 1 tbsp oil
• 10 black peppercorns
• 0.1 g saffron strands (1 packet)
• 125 ml white wine
• 4 tbsp dry vermouth
• 400 ml poultry stock
• 125 ml Soy cream
• Salt
• Pepper
• sugar
• 2 small carrots
• 200 g leeks (1 stalk)
• 400 g chicken breast fillets (2 fillets)

Instructions

1. 1.

   Peel and finely dice the shallots.

2. 2.

   Heat oil in a small pot or pan. Add peppercorns, then sauté the shallot on medium heat for 4 minutes until colorless.

3. 3.

   Add saffron strands, pour in white wine and vermouth. Reduce the liquid by half over medium heat.

4. 4.

   Add half of the stock and reduce everything again by half.

5. 5.

   Pour in soy cream, bring to a boil and reduce until the sauce becomes creamy. Season with salt, pepper and a pinch of sugar, then strain into a pot.

6. 6.

   Clean and peel carrots. Trim the white part of the leeks, halve lengthwise and wash.

7. 7.

   Cut carrots and leeks into very thin julienne strips.

8. 8.

   Season chicken fillets with salt and pepper.

9. 9.

   Bring remaining stock to a boil in a pan. Add vegetable strips and place the chicken fillets on top.

10. 10.

    Cover and poach over medium heat for 15 minutes. Remove chicken and vegetables, let drain. Meanwhile reheat the sauce, pour it onto plates, then arrange the chicken and vegetables on top. Serve with fettuccine.