12347 Poached Chicken Breast, Auvergne Style Serves 6 Wed Aug 06 01:04:46 -0700 2008 Tue Feb 03 07:02:24 -0800 2009 Licensed http://www.chow.com/recipes/12347 Tue, 03 Feb 2009 15:02:24 GMT I think this is one of the gastronomic gems of the French Southwest—a poached chicken breast protected during slow cooking by a thick coating of herbal stuffing, all wrapped in cabbage leaves. The stuffing is exceptionally light because the moistened bread is mashed by hand with a fork instead of being pulverized in a food processor. Its wonderful aromatic flavor comes from the combination of Swiss chard and fresh herbs. Do not grind the greens in your food processor; instead, cut them with a knife so as not to “break” their special sweet flavor and to retain their character.

Taste the delicious bouillon after the chicken is removed; it is a culinary miracle. A slice of the thick breast will sit in a soup bowl on a bed of carrots, turnips, and leeks, all moistened by this incredible poultry bouillon. Freeze the rest for other soups and stews. The addition of fragrant walnut oil to a finished dish is particular to some parts of the French Southwest and especially in the Auvergne. Present the dish on very hot plates and pass plenty of crusty French bread.

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  • Up to a day ahead, make the stuffing.
  • About 2 hours before serving, blanch the cabbage leaves for 5 minutes in boiling salted water. Rinse under cold running water and drain. If the ribs are very thick, shave them off with a knife.
  • Enclose each chicken breast in ⅓ cup of the stuffing. Wrap each breast in 2 cabbage leaves, rib sides out, and tie securely with string. (If desired, wrap each cabbage roll in a 12-inch square of cheesecloth and tie with string.)
  • About 1 hour before serving, bring the stock to a boil in a 5-quart casserole. Add the leeks, carrots, and turnips and simmer until tender, about 20 minutes. Remove the vegetables and set aside.
  • Add the cabbage rolls to the simmering broth and poach them over low heat for 25 minutes. Remove the cabbage rolls to a work surface and let them rest for 5 minutes. Remove the strings (and cheesecloth, if used) from the cabbage rolls.
  • Meanwhile, reheat the vegetables in the stock; drain. Cut each cabbage roll into 4 slices slightly on the diagonal. Arrange the slices cut sides up, on warmed plates. Sprinkle the chicken with fleur de sel. Surround each serving with assorted vegetables; moisten with a few tablespoons of the cooking liquid. Drizzle a little walnut oil over the chicken and vegetables and serve at once.
  • Trim any yellow fat or green spots from the chicken livers. Soak them in ⅓ cup of the milk with the salt in the refrigerator for at least 3 hours. Drain, rinse, and pat dry.
  • In large saucepan of boiling salted water, blanch the Swiss chard leaves (save the stalks for another use) for 1 minute. Drain, rinse under cold running water until the water runs clear, and squeeze dry. Finely chop the Swiss chard.
  • In a food processor, combine the chicken livers, hearts, gizzards, ham, and ventrèche. Pulse until coarsely chopped. Add the onion, shallot, and flour and process until well blended.
  • In a mixing bowl, soak the bread in the remaining ⅓ cup milk for a few minutes to soften. Press out and discard the excess moisture; leave the bread in the bowl. Add the egg and mix with a fork until they are light and well combined. Mash in the chicken liver mixture, then add the Swiss chard, chives, and parsley. Season with the salt, pepper, nutmeg, and sugar. Cover and refrigerate the stuffing for at least 2 hours or overnight to mellow and firm up.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main Swiss Chard, Giblet, and Ham Stuffing (pages 152–153)]]> 12 large cabbage leaves from a fresh, crisp head

    ]]>     6 large skinless, boneless chicken breast halves

    ]]>     2½ quarts unsalted chicken stock (storebought or homemade—page 405)

    ]]>     3 small leeks (white and tender green), halved lengthwise

    ]]>     6 young carrots, peeled and sliced on the diagonal

    ]]>     6 small turnips, peeled and quartered

    ]]>     Coarse sea salt, preferably fleur de sel

    ]]>     1 tablespoon French walnut oil

    ]]>     2 chicken livers

    ]]>     2 cups cubed stale firm white bread, crustless

    ]]>     ⅔ cup milk

    ]]>     ½ teaspoon salt

    ]]>     4 medium-large Swiss chard leaves

    ]]>     3 chicken hearts, trimmed

    ]]>     3 chicken gizzards, trimmed

    ]]>     3 ounces jambon de Bayonne, Serrano ham, or prosciutto

    ]]>     2½ ounces ventrèche or pancetta

    ]]>     ½ small onion, peeled and quartered

    ]]>     1 large shallot, peeled

    ]]>     4 teaspoons flour

    ]]>     1 large egg, lightly beaten

    ]]>     1½ tablespoons minced fresh chives

    ]]>     1½ tablespoons finely chopped fresh

    ]]>     flat-leaf parsley

    ]]>     ½ teaspoon salt

    ]]>     ¼ teaspoon freshly ground pepper

    ]]>     1/8 teaspoon of freshly grated nutmeg or ground allspice

    ]]>     Pinch of sugar

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