Prep 20 mins • Cook 1 hr • serves 2-4
Slow-cooked Chicken With Poached Egg and White Wine Sauce
A healthy, light-tasting meal that is perfect for a simple after work dinner.
- olive oil, as needed
- 2 chicken breasts (400g), with skin
- 1 tbsp butter
- 200g quinoa
- bouillon, as needed
- 1 shallot, peeled and minced
- 4 tsp heavy cream
- 30g parmesan cheese
- 4 poached eggs
- white wine sauce
- 200ml white wine
- 90ml chicken stock
- salt, to taste
- butter, to taste
Preheat oven to 65C.
Heat a grill pan over medium-high heat. Add some olive oil and place chicken skin-side down on pan. Cook until chicken turns golden brown and skin is crisp. Turn chicken over. Add butter and lightly sear other side of chicken.
Place pan in oven and cook for 40 mins at 65C. Remove pan from oven and set chicken aside.
Prepare white wine sauce. Deglaze grill pan with white wine and simmer until sauce is thickened and reduced. Add chicken stock and simmer. Season with salt and butter to taste. Set aside.
Place quinoa and sufficient bouillon to cover quinoa in a pot and bring to a boil for 20 mins over low heat until quinoa softens. Remove quinoa and mix with minced shallots, heavy cream and Parmesan cheese.
Reheat chicken in a clean grill pan before serving. Cut chicken into half and serve on a large plate with poached eggs. Place quinoa and herbs or salad of your choice on the side. Drizzle with white wine sauce.
Recipe extracted from Chefs Collective by Michelle Tchea with permission from Marshall Cavendish. This book retails at S$45 at major bookstores.
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