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Varoma Poached Chicken Breast
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Varoma Poached Chicken Breast
The only way to cook chicken breast in a Thermomix without ending up with rubber, steam it in the Varoma over an aromatic broth that doubles as a pan sauce. Juicy, forgiving, and ready in twenty minutes.
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Essentials
Ingredients
- 750 g water
- 2 garlic cloves, crushed
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 tsp sea salt
- 2 boneless skinless chicken breasts (about 200 g each)
- 1 lemon, zest and juice
- 15 g butter
- pepper to taste
Method
Preparation
- 1 Add water, garlic, thyme, bay leaf, and salt to mixing bowl.
- 2 Line the Varoma tray with a sheet of baking parchment. Place the chicken breasts flat on the parchment, leaving space between them. Do not stack.
- 3 Set Varoma in position. Cook 18 min/Varoma/speed 2. Check thickest part of breast with a knife tip at 15 min; juices should run clear. For thicker breasts (over 3 cm), cook a further 3-5 min.
- 4 Lift Varoma aside carefully (hot steam). Rest chicken on a board for 5 min before slicing.
- 5 Strain 200 g of the cooking broth through a fine sieve back into a clean bowl. Add lemon zest, lemon juice, and butter. Reduce 8 min/Varoma temp/speed 2/measuring cup off until lightly syrupy.
- 6 Slice chicken across the grain and pour the pan sauce over. Season with pepper.
Notes
Tips
- Direct-bowl cooking of chicken breast produces rubber, Varoma steaming is the only reliable Thermomix technique for this cut.
- Parchment catches the juices that would otherwise be lost through the slots in the Varoma tray; tip them into the reduction at the end for more flavour.
- Leftover chicken shreds well for sandwiches; keep the strained broth as a light stock for soup.