This delicious meal is a little more involved than the others I’ve posted so far, but it’s not challenging to create.
Roasted Chicken with Poached Egg & Asparagus Au Jus
What I Used:
4 medium chicken breast fillets. 4 eggs. 20 medium asparagus. Chicken Broth. Olive Oil. Sherry Vinegar. Salt. Pepper. Oregano. Garlic Powder.
What I Did:
I pre-heated my oven to 350F and began prepping the Chicken.
Which I rinsed and pat-dried. Once dry, I massaged a tbsp. of Olive oil into each before seasoning them [salt, pepper, oregano, garlic power]. Then I seared them in a roasting pan [3 mins on each side] before placing them in the oven, lightly covered with tin foil, for 25 mins.
While the chicken was roasting, I made the Au Jus.
I poured 1 ½ cup of chicken broth into a sauce pan under medium heat, seasoned it with salt & pepper, and allowed it to boil down to 1 cup before setting it aside to warm on very low heat.
The Asparagus was easy.
I brought a large pot of salted water to boil and let the asparagus cook in it until they were crisp-tenders [about 4 mins]. I should mention that I sliced the asparagus lengthwise for overall presentation before I did this, but you don’t have to. You will, however, want to prepare an ice bath [bowl of cold water and a few ice cubes] during those 4 mins.
As soon as the asparagus was ready, I removed them from the boiling water and plunged them in the ice bath to cool and stop the cooking. I let them sit in there for about a min before I drained them and set aside.
Onto the Eggs!
I have these magical pills that permit me to eat eggs even though I’m lactose intolerant so this was my favorite part because I don’t eat them often!
Ok, so about 10 mins before my chicken was ready, I brought 3 quarts of salted water and 2 tbsp. of Sherry Vinegar to simmer in a deep skillet. I cracked each egg into a small bowl, created a whirlpool in the simmering water [by stirring circularly] and gently dropped the egg into the whirlpool. I had 4 eggs [1 per fillet] so I did this 4 times.
I watched it untouched until the white of the egg began to solidify and curl around the [still soft] yolk. Think 1 ½ mins per egg. Then I removed each egg with a slotted spoon, trimmed the curled white edges and set each aside on a small plate.
The chicken was ready by now [F*** yeah, because I was starving!] and I served the whole she-bang by first placing the asparagus spears in a ring around an indented plate [you can’t use an entirely flat plate because the broth will spill off], then slicing the chicken and arranging it inside the ring of Asparagus.
Lastly, I poured the Au Jus on top of the chicken, topped the entire assembly with the poached egg and cracked Salt & Pepper over it.