3 each shallots, medium, sliced

4 each garlic cloves, smashed

1 each ginger knob, 1/2" piece, peeled, cut in half

2 each sprigs fresh thyme

8 each sprigs fresh flat leaf parsley

4 each sprigs cilantro

1 each lemon

1 1/2 C dry white wine, Sauvignon Blanc

1 1/2 C chicken stock

1/2 t whole black peppercorns

2 pinches salt

4 each chicken breasts

2 each baby bok choy heads, cleaned


Place shallots, garlic, and ginger in a large 10-12 inch deep skillet. Make a bouquet garni; gather thyme, cilantro, and parsley; tie into a bundle with kitchen twine, then add to the skillet. Add chicken stock; set over high heat. Bring to a boil. Immediately reduce heat and let simmer. Add white wine, lemon and peppercorns; simmer about 10 minutes to develop flavors. Arrange chicken breasts evenly in pan, (poaching broth should be barely bubbling). The poaching broth should just cover chicken breast. Poach for approximately 15-20 minutes or until chicken is cooked. Remove to a platter and keep warm. Poach baby Bok Choy in liquid for 2-3 minutes.

Serve with dark poultry jus.

Serves 4