Poached Chicken and Mushroom

I got dressed down, my blood sugar levels were not where they should be, my kidneys were (apparently) complaining and it was all my fault.  Most likely true, even though I consider myself a model patient, I rarely step over the line, bake my own bread,  cook exemplary meals and apparently from time to time commit heinous acts such as a consume a bit of pastry, use wayyy too much butter etc . The doctor who feels he has complete control over my living and dying has dictated more testing, lots more exercise, way better control over diet and requires from me a god like faith in him. My life is slowly ceasing to be my own. Not happy.

However, in an attempt to in some small way offer the olive branch of worshipful faith, I looked in the refrigerator, there spotted some sliced mushrooms and chicken thighs, skinless although that is not my usual way, I am all for getting every last bit of flavour out of anything I cook, so skin on and bone in is much more my gig. I am a great little herb grower, so plenty of sage and thyme. Chicken stock is always to hand, compliments of the Swiss.

I have various small, but interesting collecting bugs, one of which is copper cooking equipment, it is I think synonymous in my mind, with quality and style. I bought a copper poaching pot, oval, not that old, tin lined and quite good looking. The perfect way to cook my simple and elegant and meal that would, I am sure, keep my doctor happy and my kidneys trilling with delight.


8 pieces of chicken thigh skin off and boneless (keep skin and bones for a chicken stock, but you will have had to make it the day before to allow the fat to rise and skim off, add some chicken stock powder to raise the taste if its a bit bland) I prefer them whole, cutting them up may mean they will break up in the poaching.

500 grams of mushrooms, sliced. (your pick, but I think Swiss Browns are best)

1 red onion thinly sliced

4 cloves of garlic peeled and chopped

1/2 litre of chicken stock

sage, thyme (your choice, I added a bit of each)

2 tablespoons of EVO


In a heavy based pan, well heated, add 1 tablespoon of EVO, fry the chicken thighs until just a tiny bit of colour, remove them and place them in the poaching pan.

In the same heavy uncleaned pan, again well heated, add the second tablespoon of EVO followed by the onions, cook for a little until they have become golden, toss in the mushrooms and allow to cook until they are well wilted and starting to brown, add the garlic and cook just a little. Toss all of this into the poaching pan. Into the frying pan, add the stock and bring to a boil, scraping the little bits and pieces in the pan, into the liquid. Toss this into the poaching pan. Add about 2 dessertspoons of chopped herbs, (NO salt until you serve) and a good grinding of white pepper. Stir all in the poaching pan to distribute well.

You can poach on the stove top or in the oven, but the poaching should be gentle, not frantic. This is a simple dish that depends on the quality of the ingredients. Poach until the chicken is cooked and allow to cool a little.


I served with with some rice although a well steamed potato would have been good. I also made a chilli salsa just to perk up any jaded taste buds. I am sure that my whole body benefited.



~ by peterwatson on February 17, 2014.

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