Recipe courtesy of Robert Irvine
Print
Herb Poached Chicken with Olive Salsa over Basmati Rice
Total:
2 hr
Prep:
30 min
Cook:
1 hr 30 min
Yield:
6 servings
Level:
Intermediate
Total:
2 hr
Prep:
30 min
Cook:
1 hr 30 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Olive salsa (topping for the chicken):
  • 1 whole head garlic
  • 1 tablespoon extra-virgin olive oil, plus 3 tablespoons
  • 2 large tomatoes, seeds removed and medium diced
  • 1/2 cup packed chopped fresh basil leaves
  • 1/2 cup packed chopped fresh-flat leaf parsley
  • 1 tablespoon cracked black peppercorns
  • 3/4 cup pitted medium diced kalamata olives
Rice:
  • 2 tablespoons butter
  • 2 cups basmati rice (before use, place in a bowl, cover with water and skim off any impurities that rise to the surface. Then transfer to a strainer and rinse well)
  • 2 tablespoons minced fresh thyme leaves or 2 teaspoons dried thyme
  • 2 teaspoons salt
  • 1/2 teaspoon ground pepper, black or white
  • 1 quart chicken stock
Chicken and Poaching liquid for the chicken:
  • 6 cups chicken stock
  • 1/2 cup packed fresh basil leaves
  • 1/4 cup packed fresh tarragon leaves
  • 1/2 cup packed fresh parsley leaves
  • 6 (5 to 6-ounce) boneless chicken breasts
  • Salt and freshly ground black pepper
  • 1/2 pound steamed baby cut carrots, as garnish

Directions

Preheat oven to 350 degrees F. Slice the root end off the entire head of garlic and turn it upside down, wrap it in aluminum foil and mold the foil so it supports the garlic to allow the cut end to stand upright in the oven. Pour 1 tablespoon extra-virgin olive oil on the garlic so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until it is cool enough to handle.

To make the olive salsa for the chicken topping, in a small bowl combine the tomato, basil, parsley, peppercorns, olives and 3 tablespoons extra-virgin olive oil. Gently squeeze the roasted garlic cloves from the skins into the mixture. Fold everything together and set aside to let flavors integrate.

For the rice accompaniment to the chicken, melt the butter in a medium saucepan over medium heat and stir in the basmati rice, thyme leaves, salt, and pepper, allowing rice to toast for a few minutes. Then add the chicken stock, bring to a boil, reduce heat to low, cover and let simmer covered and undisturbed for 20 minutes. Remove from heat and let stand 5 minutes.

In a large saute pan, heat the chicken broth over medium high heat. Add the basil, tarragon and parsley, bring to a boil to integrate flavors, then reduce heat. This is your poaching liquid. Season the chicken breasts generously on both sides with salt and pepper, rubbing the seasoning in, and place the chicken in simmering poaching liquid. (Remember, you are poaching, not boiling. The liquid should be kept at a simmer.) Poach chicken until cooked through, about 10 minutes, turning breasts midway through cooking period. Remove to paper towels to drain.

Spoon some basmati rice onto serving plate, top with a piece of chicken, and spoon olive salsa over chicken. Garnish with baby carrots.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Justine's Mom's Fried Chicken

Recipe courtesy of Russell Simmons

Poached Chicken

Recipe courtesy of Rachael Ray

Poached Chicken

Recipe courtesy of Rachael Ray

Poached Chickens

Recipe courtesy of Rachael Ray

Dual Controls Chicken and Steak - Herb Poached Chicken with Olive Salsa over Basmati Rice and New York Strip Steak with Sauce Robert over Baby Potatoes

Lemon Ginger Poached Chicken

No-Poach Chicken

Recipe courtesy of Emeril Lagasse

Chicken Consomme with Snipped Herbs

Recipe courtesy of Laura Calder

On TV

Food's Greatest Hits

7:30am | 6:30c

Food's Greatest Hits

8:30am | 7:30c

Food's Greatest Hits

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Big Bad BBQ Brawl

6:30pm | 5:30c

Big Bad BBQ Brawl

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Cheap Eats

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here