Slow Poached Chicken Breast, Bacon-Chicken Thigh Roulade, Pomme Fondant

  • serves 4

A delicious gourmet meal comprised of succulent chicken breast, bacon, vegetables, Yukon potatoes and a variety of herbs.

71 Ratings
Directions for: Slow Poached Chicken Breast, Bacon-Chicken Thigh Roulade, Pomme Fondant



1 lb(s) (454 g) chicken bones, rinsed

4 cup (1 L) chicken stock

1 cup (250 mL) veal stock

Chicken Breast

2 chicken breasts (1 lb./454 g), boneless, skinless

¼ tsp (2 mL) salt

2 sprig thyme

1 bay leaf

¼ cup (60 mL) full fat milk, 3.5%

Chicken Leg

10 rashers bacon (8.5 oz/250 g)

2 (1 lb/454 g) chicken legs (thighs/drums attached), boneless, skinless

¼ tsp (2 mL) black pepper

Pomme Fondant

2 Yukon potatoes (3.5 oz/98 g)

2 Tbsp (30 mL) butter

1 cup (250 mL) chicken stock

1 sprig thyme

¼ tsp (2 mL) salt

Carrot Puree

1 cup (250 mL) carrot juice

1 cup (250 mL) carrots, peeled, thinly sliced

1 cup (250 mL) chicken stock

¼ cup (60 mL) beurre noisette

¼ tsp (2 mL) salt

¼ tsp (2 mL) black pepper

Pearl Onions

12 piece pearl onions, peeled (4 oz./113 g)

1 Tbsp (15 mL) butter

½ tsp (3 mL) sugar

½ cup (125 mL) chicken stock

¼ tsp (2 mL) salt

¼ tsp (2 mL) black pepper



1. In large sauté pan over medium heat, brown chicken bones, discard rendered fat.

2. Place bones in a small stock pot and add chicken stock, reduce by ½ , continue to remove impurities.

3. Once reduced, add veal stock and reduce again by ¼, strain and reserve.

Chicken Breast

1. Season breasts with salt, place all the ingredients into plastic bag and remove as much air as possible.

2. Bring a small stock pot of water to 149ºF (65ºC) and submerge chicken. Poach gently for 60 min. (be sure to maintain temperature)

3. Rest for 15 min., pat dry. In a pan, sear 1 side only until golden brown. Reserve for assembly.

Chicken Leg

1. Lay large sheet of plastic wrap on a work surface, place bacon strips side by side (5pc per leg).

2. Place chicken leg on bacon, season with pepper. Using edge of wrap, start to roll bacon away from yourself to form a "cylinder".

3. Compress chicken by twisting both ends of wrap in opposite directions, repeat process with a sheet of aluminum foil for each leg.

4. Insert rolled leg into the same pot of water as the breast for 90 min at 149ºF (65ºC) (be sure to maintain temperature).

5. Remove from the foil and plastic and rest for 15min., pat dry. Sear in pan until bacon is golden.

Pomme Fondant

1. Slice potatoes ½ “ (1.30cm) thick. Using a cookie cutter, punch into disks (8 disks total).

2. In a pan over medium heat, melt butter, add disks and cook until golden brown on one side only.

3. Add remaining ingredients to pan and cook over low heat for 15-20 min. until potatoes are tender.

Carrot Puree

1. In a pot, combine carrot juice, chicken stock and carrots.

2. Bring to a simmer and cook until tender and liquid has reduced to ½ cup (250mL).

3. Combine with the buerre noisette, salt and pepper and puree until smooth.

Pearl Onions

1. Place onions in a sauté pan with butter and sauté for 1 minute until lightly browned.

2. Add sugar, stock and season with salt and pepper.


Cook until the liquid has evaporated and onions are tender.

See more: Gourmet, Chicken, Main, Dinner, Complex, Vegetables, Herbs, Pork, Potatoes


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