Chicken In Crazy Water
by
Derek Farwagi
Equipment
- A saucepan to poach the breasts. A 10" frying pan to make the tomato broth.
Ingredients
- 2 skinless boneless chicken breasts
- 1 tbsp olive oil
- 3 large cloves garlic, thinly sliced
- 1 tsp fresh or dried thyme leaves plus a tsp to flavor the poaching water.
- 1 tbsp fresh, loosely packed whole oregano leaves and a little extra for garnish. You can also use a tsp of dried oregano plus some extra to flavor the poaching water.
- 1 pinch red chili flakes
- 1 cup ripe cherry tomatoes, sliced in half (the riper and softer the better)
- ½ cup white wine (a dry white vermouth also works)
- 1 cup water
- salt to taste
- For the garnish lemon wedges and oregano leaves
Instructions
- Bring to a boil a saucepan of water with the herbs.
- Pat dry the chicken breasts and place in boiling water. Make sure they are completely submerged. Cover pan, remove from heat and set aside for 25 minutes or up to an hour.
- While the chicken is poaching, prep and cook the other ingredients for the broth.Add olive oil and the sliced garlic to a cold 8” inch pan and heat on medium/low fire. When the garlic starts to sizzle, sauté and stir for a couple of minutes to flavour the oil. Once the garlic releases it’s flavour (you can tell by the aroma), add chili flakes and cook for a further minute stirring often.
- Remove the pan from the heat and over the sink, add the tomatoes. They will splatter when they hit the hot oil. Once they have settled down, put them back on a the fire. Let them stew and release their liquid - about 2 minutes.
- Add the water, wine, oregano, and thyme and raise the heat to medium high. Simmer the tomatoes for about 10 minutes to reduce the liquid. Press down on the tomatoes with a wooden spoon a few times to help break them down to form a chunky broth. Taste and season with salt as needed. Add a little water if broth looks a little dry and turn down heat to a low simmer.
- Test chicken for doneness by gently piercing with a fork to see if juices run clear. If you have a temperature gauge, the internal temperature should read 165F 74C.
- Place chicken on a cutting board and cut them across into 3/4 " slices.
- Put chicken slices into the simmering broth for about a minute to warm them up. Add a little water if broth looks dry.
- With a soup spoon, pour some broth and tomatoes in the base of a shallow bowl (or dinner plate) and top with chicken slices. Drizzle a little broth on the chicken.
- Garnish with chopped oregano and lemon wedges and serve with slices of grilled ciabatta or baguette bread.
- For more substance, serve a little cooked farro on the side in a separate small plate. You could add a little farro to the broth so it absorbs the flavor.
Nutrition
Calories: 204kcalCarbohydrates: 5gProtein: 25gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 72mgSodium: 274mgPotassium: 634mgFiber: 1gSugar: 2gVitamin A: 492IUVitamin C: 20mgCalcium: 31mgIron: 1mg
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