Tea Poached Chicken with Pea Puree
This recipe is a true mashup of two completely different dishes. The first part was adapted from a Food Network Magazine which featured poached chicken with a garlic- herb sauce, and the second a cookbook featuring a Lamb Tenderloin with Parmesan Pea Puree. I wanted to see if poaching chicken in tea would add flavor, but I found the flavor addition minimal. Maybe I will try the reverse mashup by making the minty lamb tenderloin with garlic herb sauce next!
For the Chicken
- 1 bulb of fennel cut into wedges, plus 1C fronds
- 3 carrots cut into chunks
- 1 head of garlic cloves peeled
- 1.5 lb chicken breasts
- 1/2 lb green beans
- 1.5T red wine vinegar
- 1T dijon mustard
For the pea puree
- 1 package frozen peas (10oz)
- handful of mint leaves chopped
- 4 scallions, chopped (I omitted but think they would add a lot)
- 1/2C broth
- 2T parmesan cheese shredded
- Boil fennel bulb and carrots 3-5 min. I also added a smoked green tea bag to the water. Remove with slotted spoon.
- Add garlic, chicken, and fennel fronds to simmer 10-15 minutes.
- Food mag notes to blanch the chicken, but I just transferred to bowl with veggies, vinegar, mustard, and salt and pepper.
- Blanch peas (or in my case thaw frozen peas from microwave) and puree rest of ingredients until smooth.
Chicken and veggies with recipe
chicken and veggies, frond sauce, and pea puree
The complete dish. I loved the bright green color of the pea puree however I plan on thinning it out next time. I also liked this best served over brown rice.