Poached chicken with summer vegetables and chive butter sauce
- August 2009
- Serves 4
- Takes 20 min to make and 2 hours to cook
Poached chicken and seasonal vegetables are topped with a gorgeous, buttery chive sauce; a perfect alternative to a Sunday roast for the summer.
For a traditional French version of this recipe, try our Provencal-style poached chicken.
- 652 kcals
- 30g (17.5g saturated)
- 26.8g (8.7g sugar)
The remaining stock can be frozen and used for soups, stews or gravy.
Don’t overwhelm this dish with a strongly flavoured white. A well-balanced, buttery Chablis or Mâcon-Villages is spot on.
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