Name: Milk-Poached Poularde with Cornbread and Saba Vinaigrette
Total time: 40 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 boneless chicken breast; 2 cups whole milk; 1 cup cornmeal; 1/2 cup buttermilk; 2 tbsp unsalted butter; 1/4 cup honey; 1/4 cup red wine vinegar; 1 tsp Dijon mustard; 1/2 tsp salt; 1/4 tsp black pepper

A refined French technique for poaching a chicken breast in milk, served with cornbread and a tangy vinaigrette.

Method

In a small saucepan, heat milk over medium heat until it begins to simmer.
Submerge the chicken breast in the milk and cook for 10-12 minutes until fully cooked.
While the chicken cooks, prepare the cornbread: mix cornmeal, buttermilk, butter, honey, salt, and pepper.
Pour the mixture into a greased baking dish and bake at 375°F (190°C) for 20-25 minutes.
In a small bowl, whisk together vinegar, mustard, honey, salt, and pepper for the vinaigrette.
Slice the poached chicken and serve with warm cornbread and a drizzle of vinaigrette.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.