Poached chicken with mushrooms, carrots and kale

poachedcornfedchicke_90894_16x9This is the perfect main meal to make during the lead up to spring! It’s packed full of delicious vegetables and nutrients to keep the whole family healthy. Poaching isn’t the most common way to cook chicken, but it’s great because it keeps the chicken moist, tender and flavoursome, so you should definitely give it a go!


For the chicken:

  • 1 whole chicken, legs and thighs removed (you can save these to use in another recipe)
  • 1 litre chicken stock
  • salt and freshly ground black pepper
  • 25g unsalted butter
  • 1 tablespoon olive oil

For the vegetables:

  • 125g baby turnips, peeled and halved
  • 125g Chantenay carrots, or other small carrots
  • 75g curly kale, leaves trimmed and roughly torn
  • 75g frozen peas
  • 25g unsalted butter
  • 1 tablespoon olive oil
  • 65g black trompette or other wild mushrooms (you can also use sliced portobello or chestnut mushrooms)


  1. For the chicken, place the chicken into a large lidded pan with the stock. Cover with the lid, then bring to the boil, reduce the heat and simmer for 20 minutes. Carefully remove the chicken from the pan and pat dry with kitchen paper. Set the chicken to one side
  2. Place the stock back on to the heat and bring to the boil. Reduce the heat and simmer for 5-8 minutes or until the volume of liquid has slightly reduced. Season with salt and freshly ground pepper to taste.
  3. Carve the breasts from the chicken and pat dry once more. Heat a frying pan until hot, add the butter, olive oil and the chicken, skin-side down. Fry for 2-3 minutes on both sides until golden brown.
  4. For the vegetables, bring a large pan of salted water to the boil. Add the turnips and cook for 3-4 minutes before adding the carrots. Cook for a further two minutes, then add the kale and peas. Boil for one minute, drain the vegetables, then set aside.
  5. Meanwhile, heat a frying pan until hot, add the butter and olive oil, and fry the mushrooms for 1-2 minutes until just cooked trough. Add the drained vegetables to the pan and mix to combine.
  6. To serve, divide the vegetables between two soup bowls and place the chicken breasts on top. Spoon the stock over the top and serve immediately.

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