Boiled chicken with vegetables and garlic-herb sauce
Votes: 11
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 443, total fat 22 G., saturated fats G., proteins 43 G., carbohydrates 19 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 443, total fat 22 G., saturated fats G., proteins 43 G., carbohydrates 19 G., fiber G., cholesterol mg, sodium mg, sugar G.
A recipe for boiled chicken breasts, fennel, carrots, and green beans. The dish is served with a sauce made from boiled fennel fronds, green onions, and garlic with herbs, mustard, oil, and vinegar. The sauce is pureed.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 675 g skinless chicken breast fillets, cut in half diagonally
- 225 g green beans, peeled and cut into small pieces
- 1 fennel bulb, peeled and cut into wedges and 1 cup fronds with leaves
- 3 medium carrots, cut into large pieces
- Coarse salt
- 1 head of garlic, separated into cloves and peeled
- 1 bunch green onions (white and light green parts), coarsely chopped
- 1/3 cup extra virgin olive oil
- 1.5 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1/2 cup fresh parsley
- 1/2 cup fresh basil
- Freshly ground pepper
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Cooking the dish according to the recipe:
- Fill a large saucepan halfway with hot water, add 1/2 teaspoon of salt, fennel, and carrots. Bring to a boil and cook for 3 minutes, or until the vegetables are half-cooked. Remove with a slotted spoon. Reduce heat to low.
- Add the garlic, green onions, chicken, and fennel fronds to the pan. Bring to a gentle simmer and cook for 10-15 minutes, until the chicken is cooked through. Fill a bowl with very cold, salted water. Transfer the chicken to the water using tongs, let it rest for 30 seconds, and then transfer it to a cutting board.
- Using a slotted spoon, transfer the garlic, green onions, and fennel fronds and leaves to a blender, adding 1/3 cup of the cooking liquid from the pan. Add the green beans to the pan, remove from the heat, let stand for 5 minutes, and drain.
- Add olive oil, vinegar, mustard, parsley, and basil to a blender and puree until smooth. Season with salt and pepper. Cut the chicken into pieces and serve with the vegetables, drizzled with the herb sauce.
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