Poached Chicken with Root Vegetables and Herb Sauce (Posjert kyllingfilet med rotgrønnsaker og urtesaus)
Looking for plenty of flavour without adding lots of cream or sour cream? This light and comforting dish combines tender poached chicken with hearty root vegetables and a flavourful fresh herb sauce.
Poaching the chicken directly in broth keeps it wonderfully juicy while creating a flavourful base for both the vegetables and the sauce.
Ingredients
- 4 chicken breast fillets
- 500 ml (2 cups + 2 tbsp) prepared chicken broth
- 800 g (1¾ lb) potatoes
- 2 carrots
- ½ celeriac (celery root)
- ½ swede (rutabaga)
- 1 tbsp cornstarch
- 3 tbsp chopped fresh dill or other fresh herbs
Instructions
1. Poach the Chicken
Bring the chicken broth to a boil, then add the chicken breast fillets.
Reduce the heat and gently poach the chicken in the broth just below simmering point for approximately 15–20 minutes, or until the chicken is cooked through.
Remove the chicken from the broth and keep it covered and warm while you cook the vegetables.
2. Cook the Root Vegetables
Cut the potatoes, carrots, celeriac and swede into approximately 2 cm (¾-inch) cubes.
Add the vegetables to the broth and cook until tender, approximately 10 minutes.
Using a slotted spoon, remove the cooked vegetables from the broth and arrange them on a warm serving platter.
3. Make the Herb Sauce
Mix the cornstarch with a small amount of cold water to make a smooth slurry.
Gradually whisk the cornstarch mixture into the hot broth.
Bring the sauce to a boil, whisking until it thickens.
Stir in a generous amount of freshly chopped dill or your choice of fresh herbs.
Taste and adjust the seasoning if necessary.
4. Serve
Slice the poached chicken breasts into neat pieces and arrange them over the cooked root vegetables.
Pour the warm herb sauce over the chicken and vegetables just before serving.
Serve immediately.
Notes
Poaching chicken in broth is a simple way to keep the meat tender and juicy without adding large amounts of fat or dairy.
The same broth is used to cook the root vegetables and create the sauce, allowing all the flavours of the dish to come together while keeping preparation simple.
Fresh dill is a particularly traditional Nordic choice, but parsley, chives, tarragon or a combination of fresh herbs can also be used.
This is a light yet satisfying everyday dinner that works especially well during the colder months, when root vegetables are at their best.
Recipe and image source: Matprat.no
