Poached Chicken with Mustard Vinaigrette


Poached Chicken with Mustard VinaigretteIngredients

  • 6 quarts Cold water
  • 3 Scallions, trimmed and sliced
  • 10 Garlic cloves, minced
  • 1 Red onion, sliced
  • 1 tbs. Peppercorns
  • 6 Bay Leaves
  • ½ Bunch flat-leaf parsley
  • 2 lbs. Boneless, skinless chicken breasts

Mustard Vinaigrette

  • 2 tbs. Finely diced shallots
  • 1 tsp. Dijon mustard
  • 2 tbs. Lemon juice
  • 5 tbs. Extra virgin olive oil
  • 1 tsp. Chardonnay vinegar
  • ¼ cup Fresh Parsley


  1. Place water, scallions, garlic, salt, red onion, peppercorns, bay leaves and parsley in a stockpot and bring to the boil.  Reduce heat and simmer gently for 15 minutes to allow the flavors to infuse.
  2. Place chicken, into simmering stock, ensuring it is fully submerged.  Very gently poach chicken until an internal temperature of 160°F is reached.
  3. Remove pot from stove and allow chicken to steep in the stock for 1 hour to complete the cooking process.
  4. Remove chicken from stock and serve with mustard vinaigrette.
  5. Mustard Vinaigrette: combine shallots, mustard, salt and lemon juice in a bowl.  Slowly stir in oil, then vinegar and finally parsley and mix well.
Our recipes can be part of a well-balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided.