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Poached chicken in a bag with Winter vegies


  • Bring the stock to the boil in a large heavy-bottomed pot.
  • At the same time, put a chervil sprig under the skin of each chicken breast.
  • Then carefully place the breasts in an oven bag, side by side, and press out any air. Tie up tightly with kitchen string and add to the stock, together with the carrot, leek and turnips. Cover, turn the heat down and simmer very gently for about 10 mins.
  • To serve, place the chicken in flat soup bowls, spoon the vegies and stock on top, and garnish with a sprig of chervil.


  • 1 litre chicken stock
  • 2 chicken breasts, boneless, skin on
  • sprigs of fresh chervil
  • 1 large carrot, sliced
  • 1 medium leek, sliced
  • 6 whole baby turnips

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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