I glanced out the window at the signs of spring
the sky was almost blue
the trees were almost budding
and the sun was almost bright
Can you feel it in the air? Little whispers, hints and glints of spring.
Flashes of hope and surrender.
The transition has begun.
And in the cautious spirit of optimism, I am offering up this simple and delightful dish that is lean, clean and full of protein.
If you've never been entirely moved by the thought of poached food, I think this recipe may sway you! Twenty minutes is all you will need to plate this moist and tasty chicken infused with complex flavours and aroma. It's hard to believe this dish does not contain one ounce of added fat.
I first made this recipe about a decade ago to very positive reviews. I played it over and over again in the weeks and months that followed and then, as these things often go, I eventually forgot about it and it got archived from memory. Something in the spring air, reminded me of this simple, lovely number.
I hope you enjoy it as much as we do!
Balsamic Poached Chicken
(recipe adapted from Real Simple Magazine)
- 4 skinless, boneless chicken breasts
- 2 cups chicken stock
- 1 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 Tbsp palm sugar or other coarse grain sugar (sub brown sugar)
You can use the leftover sauce from the pan to drizzle over the cooked chicken. I served this balsamic chicken last night with wild rice which sopped up the sauce beautifully. I also tossed some mushrooms and onion right into the broth and poached them as well. Delish.
In a saucepan large enough to accommodate the four chicken breasts, combine chicken stock, vinegar, soy sauce and brown sugar, whisking to combine. Place chicken breasts in the pan ensuring they are separated from each other (not stacked) and immersed in the sauce (you can add a little water or stock if necessary to cover the breasts).
Bring sauce to a boil with chicken in the pan and allow it to simmer at a gentle boil for 3 minutes. Remove pan from heat, cover, and allow the chicken to sit in the pan for 15 minutes or until chicken is cooked through. (If the chicken pieces are particularly large/thick, it may take a couple minutes longer).
Remove chicken from saucepan - it will be a gorgeous dark burgundy colour - slice into chunky pieces and plate. Add a drizzle of leftover sauce from pan if desired.