Poached chicken breasts

Poached chicken breasts

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  • 2
  • Easy
  • Dairy free
  • 10 minutes
  • 25 minutes
  • Woolworths DMZ White 2012 (De Morgenzon)


  • 1 l organic chicken stock
  • 125 ml Chenin Blanc
  • 4 garlic cloves, finely sliced
  • 2 T fresh thyme chopped
  • Salt, to taste
  • 400 g skinless organic chicken breasts
  • 3 spring onions, finely sliced
  • 2 baby bok choy heads
  • 12 green asparagus spears (optional)
  • Garlic aïoli, for serving

Cooking Instructions

Heat the chicken stock in a saucepan over a medium heat and add the wine, garlic and thyme. Simmer for 15 minutes. Salt the chicken breasts.

Add the chicken breasts to the broth and simmer for 5 minutes, then turn and simmer for a further 5 minutes. Lift the breasts out of the broth and keep warm.

Add the spring onion, bok choy and asparagus to the broth and simmer for 2 minutes. Adjust seasoning, if necessary.

Slice the chicken breasts, ladle the broth into heated soup plates, add the sliced chicken and serve with garlic aïoli on the side.

Mariana Esterhuizen Recipe by: Mariana Esterhuizen
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