I've been subscribed to the CIA's Kitchen & Cook newsletter for some time, and mostly I've just read it for the technique articles, though they have a number of excellent recipes in each issue. Finally, though, the time to cook has come.
2 star anise
1 qt chicken broth
2 carrots, peeled and quartered
2 chicken breasts, trimmed of fat
1 TBSP butter
1 tsp chopped chives
Simmer the star anise and the carrots in the chicken broth in a small saucepan until their flavor has infused into the liquid, about 20 minutes. Lower flame to just under a simmer.
Lay the chicken breasts into the pot. They should not touch, and should be covered by at least 2 inches of liquid. Cover the pot tightly. Leave pot over the lowest flame possible for 10 minutes. Turn off flame and leave the pot undisturbed for 20 minutes more.
In a small pan, heat a few tablespoons of the poaching liquid; whisk in the butter and chives. Transfer the poached chicken to serving plates; serve with the carrots and drizzle with the butter-chive sauce, garnished with star anise.Posted by Jennifer at February 26, 2006 5:57 PM | TrackBack