The Recipes

Ginger Poached Chicken

Okay, I have to admit I totally skated on the presentation.  I was starving when I got home, so I rushed.  Presentation sounds so snooty, anyway.  However, I am a big believer in making my meals a luxury, and that means making them visually appealing so that I want to sit down at the table and take my time enjoying dinner.  There's nothing worse than mindless eating, or just racing through a meal.  That's probably why I have such a love-hate relationship with the cafeteria in my building-- when I don't bring my lunch, I head downstairs, and one day, the meal is actually amazing.  But then the very next day, everything is lackluster and I resent having to eat the crap food.  Such a disappointment when you are looking forward to your meal!

Feel free to look forward to this one, and to take more time to artfully arrange your plate.

Ginger Poached Chicken


Ingredients:

- 1 chicken breast (I used a skin-on breast still on the bone so I could reserve the poaching liquid)
- small palmful of peppercorns
- 3 garlic cloves, two peeled and one minced
- 1-in. piece of ginger
- 1 lemon, halved
- 2 c. of fresh spinach
- 1/2 cup button or baby bella mushrooms, quartered
- 1/2 roma tomato, diced
- a few grates of fresh nutmeg
- a pinch of crushed red pepper
- 1 T. of soy sauce
- salt
- olive oil

Put the chicken, peppercorns, lemon, ginger, and peeled garlic cloves in a pot.  Cover everything with water and season with salt.  Bring the pot to a boil, then cover and reduce to a simmer for 15-18 minutes.

While the chicken is cooking, add 1 T. of olive oil to a sautee pan.  Add the mushrooms and let them cook for 3-4 minutes, or until they start to brown.  Toss the mushrooms once or twice to make sure they are cooking evenly on all sides.  Add the spinach and toss to coat.  As the spinach starts to wilt down, add in the garlic, nutmeg, red pepper, and soy sauce.  The spinach should cook in about 3 minutes.  Add the tomatoes in the last minute of cooking.

Plate the spinach.  Let the chicken rest for five minutes before slicing it and adding it to the plate.