HomeandFashion.love Recipes:
This recipe combines the art of under-skin stuffing with the comforting flavors of poached chicken, fragrant tarragon, earthy mushrooms, and vibrant vegetables. It’s a dish that feels both rustic and elegant—a perfect centerpiece for cozy gatherings or quiet evenings at home.
Ingredients
For the Chicken and Stuffing:
- 5-pound stewing chicken, cleaned and patted dry
- 6 sprigs of tarragon (fragrant and dry)
- 1 pound fresh mushrooms, finely chopped
- ½ pound breakfast bacon, diced
- 1 tablespoon butter
For the Vegetable Garnish:
- 2 medium-sized leeks, trimmed and sliced into rounds
- 2 medium-sized turnips, peeled and cubed
- 10 small seasonal potatoes, scrubbed clean
- ½ pound mushrooms, sliced
1. Prepare the Under-Skin Stuffing:
- In a skillet over medium heat, melt the butter. Add the diced bacon and cook until crispy.
- Stir in the finely chopped mushrooms and cook until softened and fragrant, about 5 minutes. Season lightly with salt and pepper. Remove from heat and let cool slightly.
- Gently loosen the skin of the chicken breast using your fingers or a spoon, being careful not to tear it. Stuff the cooled mushroom-bacon mixture evenly under the skin, spreading it out for even cooking. Tuck in 3 sprigs of tarragon under the skin on each side for added aroma.
2. Poach the Chicken:
- Place the stuffed chicken in a large pot or Dutch oven. Add enough water to cover the chicken completely. Season the water generously with salt and add any leftover tarragon sprigs for flavor.
- Bring to a gentle boil, then reduce to a simmer. Cover and poach for about 1 hour to 1 hour 15 minutes, or until the chicken is tender and fully cooked (internal temperature of 165°F).
3. Prepare the Vegetables:
- While the chicken is poaching, prepare the vegetables. In a large skillet or sauté pan, melt 1 tablespoon butter over medium heat. Add the leeks and cook until softened but not browned. Remove and set aside.
- In the same pan, add turnips, potatoes, and mushrooms with a splash of water or stock to help them steam slightly. Cover and cook until tender but still holding their shape (about 10–15 minutes). Season with salt and pepper to taste.
4. Assemble the Dish:
- Once poached, carefully remove the chicken from the pot and let it rest for 10 minutes before carving. Strain the poaching liquid if desired to serve as a light broth alongside the dish or use it as a base for gravy.
- Arrange the cooked vegetables around the carved chicken on a serving platter for a rustic presentation.
Serving Suggestions:
Serve this dish family-style with crusty bread to soak up any juices or broth on the plate. Pair it with a crisp white wine or herbal tea for an elegant yet comforting meal.
This poached chicken isn’t just food—it’s an experience of warmth, care, and timeless flavor. At HomeandFashion.love we believe that every meal should be as nourishing for your soul as it is for your body—because home is where every good recipe begins!