Poached Chicken in Wine with Sweet Herbs
It's not essential to strain the wine-and-herb mixture through a sieve before cooking, but be sure to remove the bay leaf.
INGREDIENTS | SERVES 4
- 1½ pounds skinless, boneless chicken breasts
- Béarnaise Sauce
- 3 portions Sweet Herb Mix
- Quick and Easy Blender Hollandaise Sauce
- 5 cups dry white wine, or as needed
Rinse the chicken breasts. Pat dry and cut into thin strips. Refrigerate until needed.
Add the Sweet Herb Mix to the wine and leave for 2 hours.
Strain the wine through a sieve to remove the herbs. Heat the wine on the stove in a saucepan or directly in the fondue pot. Transfer to the fondue pot if necessary, making sure not to fill the pot more than ⅔ full. Keep the wine simmering throughout the meal.
Use a dipping fork or metal skewer with a wooden handle to thread the chicken strips. Cook in the wine for 3 to 4 minutes, until the chicken is cooked through. Serve with the Béarnaise Sauce and Quick and Easy Blender Hollandaise Sauce for dipping. Add other garnishes, side dishes, and condiments as desired.
Cooking Marinated Meat in Oil
Cooking marinated meat in oil can be a bit tricky. Despite your best intentions, you may find oil splattering. If this happens, try using a fondue dipping basket and cooking the meat in batches. While this method isn't as much fun as using individual dipping forks, it's safer for guests since you control the cooking process.
