Recipe Origin Australia
Rating
No Reviews
Servings 2
Preparation 20 min 00:20
Cook 1 hour 01:00
Ready in 1 hour 20 min 01:20
Difficulty Challenging
Cooking Method Poach
Ingredients Chicken Meat
Equipment BBQ Closed Grill Gas Stove
Recipe Type Dinner Main Dish
Cooked With Dipper's Backyard BBQ Wars
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Poached Butter Chicken in White Wine Sauce Poached Butter Chicken in White Wine Sauce Poached Butter Chicken in White Wine Sauce

Butter Poached Chicken with Wine Sauce

Poaching in a barbecue is a great way to treat more gentle meats such as chicken breast to get the smoke flavor but not dry it out. This butter poached chicken is topped with a white wine and mustard sauce.

Although chicken breast is used in this recipe it can easily be substituted out for similar meats such as duck, pheasant, or turkey.

The recipe can also be tweaked by swapping out the sauce for one of your favorite, just be aware to keep in gentle and subtle so it doesn’t overpower the delicate chicken flavor.

Ingredients

Poached Chicken

500g butter

2 chicken breasts

White Wine Mustard Sauce

2 cups white wine, such as a Chardonnay

3 tablespoons wholegrain mustard

2 cloves garlic, crushed

140ml (1/2 cup) double cream

salt and pepper, to taste

Equipment

2 skillets

plumb wood

Recipe Directions

  1. Preheat a BBQ or smoker to 95 degrees C (200 degrees F). Place a piece of plumb wood in to add smoke to the chicken.

  2. Place the butter in the skillet then the skillet into the preheated BBQ. Leave until completely melted.

  3. Add the chicken breasts to the butter. Base every 15 minutes and cook until the chicken has an internal temperature of 75 degrees C (165 degrees F). Take off the heat and rest for 5 minutes in the butter to stop it drying out.

  4. Preheat a skillet to moderate temperature then pour in the wine, it will steam a little and remove the ‘boozy’ flavor and alcohol. Bring to a simmer.

  5. Add the wholegrain mustard and garlic, cook until the garlic has softened and soft its potency to become sweet and subtle.

  6. Stir through the double cream stirring to incorporate well. If too thin leave on a very gentle heat to let it reduce to your desired thickness.Taste and season with salt and pepper as needed.
    Tip: If you season before reducing the sauce it could cause it to become too salty.

  7. Thinly slice the chicken and lay on the serving plate, spoon over the white wine mustard sauce then serve immediately.

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Recipe Origin Australia
Rating
No Reviews
Servings 2
Preparation 20 min 00:20
Cook 1 hour 01:00
Ready in 1 hour 20 min 01:20
Difficulty Challenging
Cooking Method Poach
Ingredients Chicken Meat
Equipment BBQ Closed Grill Gas Stove
Recipe Type Dinner Main Dish
Cooked With Dipper's Backyard BBQ Wars
Share: