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Poached Chicken In Olive Oil, Garlic, And

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Ingredients

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	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 (use oregano, basil and thyme)
	2 lbs chicken breasts, boneless & skinless

Nutritional information

582.2

Calories

450 g

Calories From Fat

50 g

Total Fat

9 g

Saturated Fat

96.8 mg

Cholesterol

96.4 mg

Sodium

0.9 g

Carbs

0.1 g

Dietary Fiber

0.1 g

Sugars

31.7 g

Protein

144g

Serving Size

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Poached Chicken In Olive Oil, Garlic, And

Name: Poached Chicken In Olive Oil, Garlic, And
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6-8
Cuisine: American
Ingredients: : 4; : 1; : 2; : 1; : 1; : 1; : 1; : 2

Features:

Cuisine:

American

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 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.

70 min
Serves 6
Easy

Ingredients

Directions

Poached Chicken in Olive Oil, Garlic, and Green Peppercorn Sauce, From Pasta and Company by Request My friend Sherrie made this for our DD’s wedding and it got raves Very elegant, it’s great for large parties as it’s best made several days ahead and served at room temperature For the wedding there was enough for 125 , 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 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

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Steps

1 Done	Place Garlic and 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.
2 Done	Have a Cutting Board and Knife Ready. in a Large Sauté 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.
3 Done	Place the Sliced Pieces Immediately Into the Olive Oil Mixture and Stir to Coat.
4 Done	Notes.
5 Done	Can Be Made in Advance, the Dish Gets Better as It Ages Up to 5 Days. Refrigerate to Store, but Serve at Room Temperature.
6 Done	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.
7 Done	We Like Lots of Garlic and Used More.
8 Done	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.