October 17th, 2010

Poached chicken and leeks with aioli

Based on a recipe by Fergus Henderson. It’s a great technique for cooking chicken – you place the whole chicken and stock vegetables with water in a pot, bring it to the boil, and then immediately cover and turn off the heat – the chicken cooks slowly as the water cools. You get a succulent poached chicken, and tasty stock to use in another recipe.

I made my own aioli from scratch this time – it was very strong (10 cloves of garlic for a cup of aioli), and was quite overpowering on its own, but softened up once it met the chicken and leeks – a surprising and very tasty combination.

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