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The main dish, Light and fresh

Poached free range chicken with tarragon and crisp vegetables

This poached chicken with tarragon serves 6 and features chicken gently simmered in an aromatic broth, served with a lemony sauce and crisp vegetables. It takes 30 minutes of active work, the chicken is cooked the day before, and it stays easy to make at €4.40 per person. The key to success is poaching at a very gentle simmer, never a boil, to keep the meat tender.

A beautiful free range chicken, gently poached with tarragon, a lemony sauce and crisp vegetables, simple and elegant.

Poached free range chicken with tarragon and crisp vegetables
For
6 people
Work
30 min
Total time
2 h 20
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€4.40
Calories per person
480 kcalcalculated by Kiloach, your weight coach

This poached chicken stays moist and fragrant, carried by tarragon that slowly infuses the broth as it cooks. The yogurt and lemon sauce adds brightness, and the vegetables, cut into sticks and cooked just enough, keep their bite. It's a light dish that makes a nice change from the usual braised meats.

This recipe works perfectly for a dinner party in spring or summer, when you want to entertain without spending the evening at the stove. The chicken cooks the day before and reheats without losing its tenderness, leaving the day of the party free to enjoy your guests. A simple menu built around this dish, with a fresh starter and a fruit dessert, always makes an impression.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 1 h 10
  2. The same day 1 step, 10 min
  3. Before the guests arrive 1 step, 25 min
  4. When it's time to serve 1 step, 10 min

The day before, poach the chicken and let it cool in its broth in the refrigerator. In the morning, make the lemony sauce ahead of time. Right before guests arrive, reheat the chicken and cook the vegetables in the broth, then carve and serve at the table with a little hot broth.

The ingredients

6 people

Butcher

  • Free range chicken (about 2.2 kg) 1

Fruits and vegetables

  • Leeks 2
  • Carrots 700 g
  • Celery stalks 3
  • Onion 1
  • Tarragon 2 bunch
  • Zucchini 3
  • Green beans 400 g
  • Lemon 2

Dairy

  • Greek yogurt 200 g

Pantry

  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Mustard, Celery

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Put the chicken in a large pot with the leek, one carrot, the celery, the onion, half the tarragon and cold salted water. 10 min

    Start with cold water, the meat cooks gently and stays tender.

  2. Bring to a simmer, skim, then poach over very low heat until the thigh pulls away easily. 1 h

    Never let it boil, meat that boils turns stringy.

  3. Turn off the heat, let it cool in the broth, then refrigerate everything.

    The broth will set into a jelly, save it for a soup.

The same dayDuring the day, whenever you get a moment.

  1. Mix the yogurt with the lemon juice, mustard, chopped tarragon, salt and pepper for the lemony sauce. 10 min

    Taste it, a bit of lemon zest makes it brighter.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Reheat the chicken in its broth over low heat, then cook the carrots, zucchini and green beans, cut into sticks, in the broth. 25 min

    Cook them just briefly, they should stay crisp and bright.

When it's time to serveThe final touches, right in front of your guests.

  1. Drain the chicken, carve it and serve with the vegetables and sauce, with a little hot broth. 10 min

    Pour a ladle of broth over the vegetables, everything stays glossy.

Our tips to get it right

  • Choose a free range chicken, its firmer flesh holds up better to long poaching without falling apart.
  • Save the cooking broth after the meal, it freezes well and makes a great base for a vegetable soup.
  • Cut all the vegetables into evenly sized sticks so they cook at the same rate and keep the same crispness.

The variations

  • Swap the tarragon for chervil or dill if you prefer a milder flavor without the anise note.
  • For a meat free version, replace the chicken with a mix of vegetables poached in a vegetable broth well flavored with tarragon.
  • For kids, serve the chicken and vegetables without the lemony sauce, on the side, with just a drizzle of olive oil.

What to serve it with

  • Basmati rice or steamed potatoes
  • A green salad with lemon
  • A dry, fruity white wine

Storage

The poached chicken keeps 2 to 3 days in the refrigerator in a sealed container, with a bit of broth so it doesn't dry out. The broth freezes well for up to 3 months. Reheat the chicken gently in its broth, never over high heat, to keep it moist.

Questions about this recipe

Can I use a different herb instead of tarragon?

Yes, chervil or dill work well if you don't like the anise flavor of tarragon. Add them the same way, both in the broth and in the sauce.

How do I know the chicken is fully cooked?

The thigh should pull away easily from the carcass when you tug it gently. If it doesn't, let it poach a few more minutes at a very gentle simmer.

Can this dish be served cold?

Yes, poached chicken is also very good cold or at room temperature, with the lemony sauce served on the side. It's even convenient in summer for a dish made ahead of time.

What bread goes well with this dish?

A country loaf or a crusty baguette is enough to enjoy the broth and the sauce. Avoid heavy breads that would weigh down this light dish.

Can a poached free range chicken with tarragon and crisp vegetables be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 3 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a poached free range chicken with tarragon and crisp vegetables?

Allow 2 h 20 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a poached free range chicken with tarragon and crisp vegetables?

About 480 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a poached free range chicken with tarragon and crisp vegetables cost?

About €4.40 per person, that's €26.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, mustard, celery. Remember to ask your guests about their allergies before putting your menu together.

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