Thyme Poached Chicken Breast

Thyme Poached Chicken Breast
·        Chicken Breasts (skin on)                             4 Each
·        Half and Half                                                     1 Qt
·        Thyme                                                                1 Bunch
·        Roasted Garlic (roasted and purred)           4 Each
·        Salt                                                                      To Taste
·        Pepper (ground)                                               To Taste
·        Bay Leaf                                                              1 Each 
·        Vegetable Oil                                                     2 Tablespoons
1.      In a 2 inch deep 12 inch round sauté pan, place half and half, herbs, garlic and pepper, and heat to 150 degrees.
2.      Season chicken and place in pan, skin side up for 30 minutes.
3.      Remove chicken from pan.
4.      In separate pan, over med-high heat, place 2 tablespoons of vegetable oil and sear your chicken breast to make the skin crispy.
5.      Rest for 4 minutes, slice, and serve.
Yield: 4 portions
Roasted Chicken Sauce
  • Chicken Stock                                                            1 Qt
  • Thyme, Bay Leaf, Rosemary (tied with string)     1 Each
  • Onion (roasted)                                                         1 Large
  • Truffle Oil                                                                     2 Tablespoon
  • Salt                                                                               To Taste
  • Pepper                                                                         To Taste
  • Butter                                                                            1 Tablespoon
  1. Place stock, herb sache, and onion that has been cut in half and roasted in the sauce pot for 15 minutes at 350 degrees, then reduce by half.
  2. Strain out herbs and onions from the stock and season with salt and pepper.
  3. Incorporate butter and truffle oil with hand blender.
Roasted Fingerlings
  • Baby Potatoes                                                           1 Pound
  • Rosemary (finely minced)                                       2 Sprigs
  • Thyme            (added on pickup)                            10 Sprigs
  • Salt                                                                               To Taste
  • Extra-Virgin Olive Oil (to coat)                                  1 Tablespoon
  1. Preheat a sheet tray in the oven at 350 degrees.
  2. In a large bowl, toss all ingredients together.
  3. Lay the baby potatoes cut side down on the sheet tray and roast for 20 minutes.
  4. Remove from oven and serve immediately.
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