how to make award winning White wine poached chicken with parsley salsa

Good afternoon. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, White wine poached chicken with parsley salsa. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White wine poached chicken with parsley salsa is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. White wine poached chicken with parsley salsa is something that I’ve loved my entire life.

Table of Contents


  • 4 (about 450g each) chicken marylands, backbones removed
  • 750ml (3 cups) riesling wine
  • 2 410g cans chicken consomme (Campbell’s brand)
  • 12 (about 450g) chat (small coliban) potatoes
  • 1 bunch Dutch (baby) carrots, peeled, tops trimmed to 2cm lengths
  • 1 bunch spring onions, stems trimmed to 6cm lengths
  • Salt & freshly ground pepper
  • 500g fresh peas, shelled


  • Step 1
    To make the parsley salsa, place the parsley, parmesan, oil and vinegar in a bowl, and stir until well combined. Taste and season with salt and pepper. Cover with plastic wrap and set aside until required.
  • Step 2
    Use a sharp knife to cut the knuckle from the end of the drumstick on each chicken maryland.
  • Step 3
    Combine riesling and consomme in large saucepan. Cover and bring to boil over high heat. Reduce heat to medium-low. Add chicken, potatoes and carrots, and poach gently, covered, stirring occasionally, for 20 minutes or until chicken is just cooked through and carrots are just tender.
  • Step 4
    Use a slotted spoon to transfer the chicken maryland and carrots to a large bowl. Add the spring onions to pan and simmer, covered, stirring occasionally, for a further 5 minutes or until the spring onions are tender.
  • Step 5
    Meanwhile, bring a medium saucepan of water to the boil. Add a pinch of salt and cook the peas for 2-3 minutes or until bright green and tender. Drain, set aside and cover to keep warm.
  • Step 6
    Return the chicken and carrots to consomme mixture and stir until heated through. Taste and season with salt and pepper. Remove the potatoes and halve crossways.
  • Step 7
    To serve, use a slotted spoon to divide chicken and vegetables among shallow serving bowls. Add peas, ladle over cooking liquid and sprinkle with extra pepper. Top with parsley salsa and serve immediately.

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