Poached Chicken with Lemon Sauce

Chicken Provençal is a classic and flavorful Provençal dish that epitomizes the vibrant and rustic cuisine of the Mediterranean region. This delightful preparation showcases tender pieces of boneless white-meat chicken simmered in a delectable sauce infused with leeks, dry white wine, and fragrant herbs. With its harmonious combination of flavors and easy preparation, Chicken Provençal is a perfect choice for a satisfying weeknight dinner or a special occasion with friends and family. The succulent chicken, enhanced by the rich and savory sauce, is best savored with a slice of crusty bread or served over rice to soak up every drop of the delicious sauce.

MAKES: 4 servings

TIME: 30 minutes

INGREDIENTS:

• 4 tablespoons butter or extra virgin olive oil
• 2 leeks, washed well and diced, including some of the green part, or 2 small onions, diced
• 1/2 cup dry white wine or water
• 1/2 cup chicken or vegetable stock (to make your own, see page 157) or water
• 1/2 teaspoon chopped fresh thyme or tarragon leaves or a good pinch dried
• About 1 1/2 pounds boneless white-meat chicken (breasts, cutlets, or tenders), cut into 1- to 1 1/2-inch chunks if you like
• 2 tablespoons freshly squeezed lemon juice
• Salt and freshly ground black pepper
• Chopped fresh parsley leaves for garnish

INSTRUCTIONS:

1. In a large skillet over medium heat, melt half of the butter or heat the olive oil. Add the diced leeks or onions and cook, stirring occasionally, until softened, about 5 minutes.
2. Pour in the dry white wine and chicken or vegetable stock. Add the chopped thyme or tarragon, and bring the mixture to a boil. Let it simmer for a minute or two.
3. Add the chicken pieces to the skillet, reduce the heat to medium-low, cover, and simmer until the chicken is barely cooked through, about 5 to 6 minutes. Use a slotted spoon to remove the chicken from the skillet, and keep it warm.
4. Increase the heat to high, and cook the sauce rapidly, stirring occasionally, until it reduces to about 3/4 cup. This process will take 5 to 10 minutes.
5. Lower the heat to medium-low, and stir in the freshly squeezed lemon juice. Gradually incorporate the remaining butter or oil, stirring vigorously if using oil.
6. Sprinkle the sauce with salt and pepper, and return the chicken chunks to the skillet. Heat the chicken through in the sauce.
7. Garnish the Chicken Provençal with chopped fresh parsley leaves, and serve it immediately with crusty bread or over rice for a delightful dining experience.

VARIATIONS:

• Simplest Poached Chicken: If fresh herbs are not available, use a couple of bay leaves and omit the lemon. Follow the recipe until Step 2, and you’ll have tender poached chicken perfect for salads or sandwiches.

• Chicken in Ginger Sauce: Serve this variation over white or brown rice. In Step 1, use peanut or neutral oil. Replace the leeks with 1 teaspoon chopped garlic and 3 tablespoons minced or grated fresh ginger, and cook for 2 to 3 minutes. Reduce the wine to 1/4 cup, and omit the herb. Add 1/4 cup soy sauce after reducing the wine and stock. Continue with Steps 2 and 3, and adjust the seasoning before serving. Garnish with minced cilantro instead of parsley.

• Chicken and Fruit in Curry Sauce: Serve this flavorful variation over white rice. In Step 1, use peanut or neutral oil and substitute 1 cup sliced onion for the leeks. Add 2 tablespoons of spice blend like curry powder or garam masala. Stir for 1 minute and omit the wine, stock, and herb. In Step 2, add 2 cups of peeled and chunked apples, bananas, papayas, or a mixture, along with 1 cup of peeled and chopped tomatoes. Cook, covered, for 5 minutes, and then remove the cover, raise the heat to medium-high, and cook until the mixture thickens slightly. Omit the lemon juice, garnish with minced cilantro, and serve.

With its warm and aromatic flavors, Chicken Provençal offers a taste of the Mediterranean countryside in every bite. Enjoy this delightful dish with family and friends for a truly satisfying and memorable dining experience.