Dinner tonight: Earl Grey chicken

In this elegant main dish, Earl Grey tea adds the subtle citrus aromas of bergamot, a small sour orange with a wonderfully aromatic peel.

Chicken breasts dry out easily when cooked. Poaching them in flavoured liquid keeps the meat moist and aromatic. Tea bags are perfect for flavouring the poaching liquid.

Prep time 15 min

Cook time 25 min

Serves 4

• 1.5 L (6 c) water
• 8 Earl Grey tea bags
• 15 ml (1 tbsp) fresh lemon juice
• 4 boneless, skinless chicken breasts (about 750 g/1 1/2 lbs)
• 10 ml (2 tsp) olive oil
• 125 ml (1/2 c) chopped onion
• 1 garlic clove, minced
• 250 ml (1 c) chicken broth
• 175 ml (3/4 c) heavy cream
• 1 ml (1/4 tsp) salt
• 1/2 ml (1/8 tsp) freshly ground black pepper
• 15 ml (1 tbsp) chopped fresh oregano or parsley

1. Put the water in a deep sauté pan and bring to a boil. Turn off the heat and add the tea bags. Let steep for five minutes. Remove the bags, squeezing to release any liquid.
2. Add the lemon juice and return to a boil over high heat. Reduce the heat to medium-low, regulating it so that the liquid barely simmers (71° to 77°C/160° to 170°F).
3. Add the chicken to the liquid, completely submerging it. Cook, uncovered, until the chicken is just barely pink in the centre, about 10 minutes. Remove from the heat and let stand for five minutes.
4. Meanwhile, heat the oil in a small nonstick skillet over medium heat. Add the onion and garlic and cook until tender, about four minutes.
5. Add the broth, cream and 50 millilitres (1/4 cup) of the poaching liquid. Raise the heat to high and boil until reduced to about half the original volume, about five minutes. Stir in the salt and pepper.
6. Transfer the chicken to a platter or plates and spoon the sauce over the top. Sprinkle with the oregano or parsley.

Serve with coconut rice made by simmering 250 millilitres (one cup) rice in 375 millilitres (1 1/2 cups) water mixed with 125 millilitres (1/2 cup) canned coconut milk.

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