Poached chicken with rice or orzo
by Ray McVinnie | Cuisine issue #149 | Tuesday, 8 November, 2011
Place a chicken in a large wide saucepan with chopped carrots, onion, celery, a bay leaf, a few fennel seeds, parsley, garlic and a splash of white wine. Add enough water to cover then poach until cooked. Remove the chicken from the liquid and reserve. Skim the fat off the cooking liquid then return to the saucepan and bring back to the boil. Add rice or orzo and simmer until tender. Add plenty of peas to the mixture and simmer for 4 minutes. Taste and season. Serve the carved chicken with plenty of the rice or orzo mixture. Good with aioli, or a mix of lemon zest, chopped garlic and parsley processed to a thin paste with extra virgin olive oil.