This Passover Poached chicken is the perfect answer to your Seder Menu, moist and delicious. It’s not too hard to be an easy breezy gourmet if you know how to combine flavors like lemon and white wine, master poaching (simple, see below) and make it your mission to cook with all the adorable mini veggies on the market, like baby carrots and pearl onions.
Passover Seder Lemon Wine Poached Chicken
Servings
6 Servings
Ingredients
- 6 boneless skinless chicken breasts about 3 pounds
- 1 750ml bottle dry white wine
- 1 tablespoon whole peppercorns
- 1 teaspoon kosher salt divided
- 2 lemons thinly sliced, divided
- 2 bay leaves
- 1 16-ounce bag baby carrots
- 12 ounces pearl onions without skins
- 1 tablespoon olive oil
- 1 tablespoon honey
Instructions
- In a large sauce pan, cover chicken with wine, peppercorns, ½ teaspoon salt, 1 sliced lemon and 2 bay leaves. Add additional water to completely submerge chicken if not covered by wine. Bring to a boil, reduce to a simmer and cover. Cook 25 minutes or until chicken is cooked through. Meanwhile, prepare the carrots and onions. Preheat oven to 400°F. On a large baking sheet, toss carrots, onions, olive oil, honey and remaining ½ teaspoon salt. Spread in a single layer and roast 35 minutes or until carrots are tender. Garnish with remaining fresh sliced lemon before serving.
- As seen in Joy of Kosher with Jamie Geller Magazine Pesach 2012 – Subscribe Now
Yes keep warm in the liquid, covered, on a hot plate but on a tier (not directly on the hot plate) that should help to prevent it from drying out.
This indeed sounds like a great recipe! Would this work for the seder if I use a hotplate (rather than oven) to keep food warm? If yes, should it be kept warm in its poaching liquid? I would like to try to prevent overcooked or dry chicken breast, if I can.
Would love this for the seder since it’s not roasted. Thanks!
Ok so you can peel the lemons and proceed as directed with sliced lemon etc… If it’s easier for you just to use lemon juice – 1 average-sized lemon will yield about 2-3 tablespoons of lemon juice and 1 tbs lemon zest — so use at least 3 tablespoons per lemon to account for rind etc… Chag Kasher V’Sameyach
Hi, quick question: I do not use lemons on Passover (peels that is, and I find it hard to peel for Passover) How much lemon juice should I substitute for this recipe. Hope you can answer before the seder night as I plan on making this….
perhaps thyme is the best… after which I would go with basil — in both cases about 1/4 tsp dried per bay leaf
totally agree with you!!! In soups, stews, roasted chicken and meat dishes I always use my bay leaves — a staple in my kitchen!
perhaps thyme is the best… after which I would go with basil — in both cases about 1/4 tsp dried per bay leaf
bay leave give such great flavor to everything. It is worth buying! Use here and also try adding one or 2 to a pot of chicken soup-amazing! Just remember to remove them before serving
what do you suggest as a substitute for bay leaves..thyme? oregano? please advise
what is a good substitute for bay leaves if you do not have any? I have thyme, rosemary, italian seasonings…what do you suggest?