A simple vinegar poached chicken with onions, root vegetables and fresh basil!
Recipe for Vinegar Poached Chicken With Basil by Anisa Sabet for The Macadames.
Recently I took a 2 week retreat in Kangaroo Valley to get on top of my chronic insomnia and get off sleeping meds (again). It was a thoroughly successful trip and I feel really motivated to keep on top of my health. The place I stayed was THE COTTAGE by Lisa Madigan. If you’re every looking for a place to reset and recharge, look no further. It has everything you need to take time for yourself and really relax.
Today’s recipe is a simple vinegar poached chicken with onions, root vegetables and fresh basil. The recipe is adapted from the Women’s Weekly “Real Food” cookbook and is a simple dinner or lunch recipe perfect for the cooler climate. I made a few recipes from this book during my trip and this was one of my favourites. It has that perfect combination of sweet and sour + is loaded with fresh vegetables. You can substitute the basil for any fresh green herbs, thyme or parsley would work well.
I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from the Women’s Weekly “Real Food” cookbook.
Ingredients (serves 4):
- Olive oil
- 4 chicken marylands
- 1 bunch baby carrots, left whole
- 1 large onion, quartered
- 2 celery stalks, cut into slices
- 1 & 1/2 cups white balsamic vinegar
- 1/4 cup balsamic vinegar
- 1/2 cup chicken bone broth or stock
- Handful fresh basil leaves
1. Heat oil in a large fry pan and fry chicken skin side down for 10 minutes (or until browned), flip and cook for another few minutes. Set aside.
2. In the same pan, add the carrots, onions and celery, cooking for approx 5 minutes. Add the vinegars and cook until reduced by half. Pop the chicken back in, pour over hot stock, cover the fry pan and cook for 45 minutes on a medium heat. Remove the chicken and vegetables and cook the sauce until reduced and thickened.
3. Serve chicken and veggies drizzled with sauce and topped with fresh basil.
Storage: chicken will keep in an airtight container in the fridge for up to 3 days.
Like this recipe? Yum it on Yummly.
For another easy dinner recipe, try my Spaghetti with Black Truffle, Parmigiano and Lemon.
Or my Zucchini and Corn Soup.
Anisa – The Macadames. xx