Poached chicken bundles with orange sauce

Recipe from: 4/13/2000 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 6
    chicken breast fillets
  • 30
    good quality prepared whole-grain mustard
  • salt and freshly ground black pepper
  • 375
    orange juice
  • 190
    hot chicken stock
  • 50
    white wine
  • 2
    oranges, segmented
  • 20
    freshly chopped thyme (or 7 ml dried thyme)
  • 15
  • salt and freshly ground black pepper


Place a chicken breast fillet between two sheets of clingwrap and tap lightly with a meat mallet until the fillet is of even thickness. Turn fillet over and remove one clingwrap sheet. Rub 5 ml (1 t) of mustard onto the fillet and season lightly with salt and pepper. Bring the ends of the fillet together by lifting the ends of the clingwrap. Tie the fillet securely (without removing the clingwrap) with string to form a tight bundle. Repeat with the other fillets. Fill a deep saucepan up to the three quarter mark with water and heat slowly until the water just begins to boil. It's important the saucepan sides are high enough to ensure the fillets are completely submerged. Place the chicken bundles in the water, cover and poach slowly for 10 -12 minutes. The water must not boil vigorously or the chicken will be tough. Remove chicken from water, place on a plate and remove the clingwrap from each bundle, Cover and keep the chicken warm while sauce is completed. Prepare the sauce while the chicken is poaching. Place juice, stock and wine in a saucepan and bring to the boil over moderate heat. Simmer for 10 -15 minutes. Place orange segments in the sauce and season with thyme, salt and pepper. Mix the cornflour with a little water to form a paste and stir into the sauce. Simmer until sauce thickens. Slice each chicken bundle thinly and serve with orange sauce, rice and vegetables.

Read more on: poach  |  poultry


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