Cold poached chicken with lemon and rosemary

Kall inkokt kyckling med citron och rosmarin

Cold poached chicken with lemon and rosemary

Cold poached chicken with lemon and rosemary makes for a delightful addition to a smörgåsbord or a light lunch. Although I normally serve it cold, it can also be served when lukewarm. John Duxbury


Recipe summary for cold poached chicken with lemon and rosemary


• Use the best quality chicken breasts that you can find. I think corn fed organic chicken is the best for flavour.
• It is best to poach the chicken breasts with the skin on, but you can also use skinless breasts.
• You can use the leftover poaching liquid for making soup.
• The dish can be prepared a day in advance if required and kept in a fridge overnight, but bring to room temperature before serving, otherwise the sauce will be solidified.

A tub of Swedish lemon salt available from Marks & Spencer

• Sprinkle the chicken with some lightly crushed lemon sea salt flakes. They are made by Falksalt, a Swedish company, and sold in the UK by Marks & Spencer.

Served with a papay and edamame salad

• The chicken goes particularly well with sallad med papaya och edamamebönor (a salad made with lettuce, papaya and edamame). More…


480 ml (2 cups) water
240 ml (1 cup) dry white wine
½ tbsp   salt
½ tsp   black peppercorns (about 12)
1   small sprig of rosemary
2   cloves of garlic, finely sliced
4   chicken breasts, about 700 g (1½ lb)

Dressing and garnish

2   unwaxed lemons, juice and grated zest
1 tsp   fresh rosemary leaves, finely chopped
120 ml (½ cup) extra virgin olive oil
    salt and freshly ground black pepper to taste
    rosemary leaves to garnish


1. Place water, wine, salt, pepper, rosemary and sliced garlic gloves in a large saucepan and bring to the boil.

2. Place the chicken breasts in the liquid and bring back to the boil. Simmer with a lid on for 15 minutes or until the internal temperature of the chicken reaches 68°C (155°F).

3. If the chicken breasts had skins on, leave them to cool in the poaching liquid until they are cool enough to handle and then remove the skins and return the breasts to the poaching liquid to cool completely.

4. Slice the chicken breasts and arrange them on a serving dish.

5. Garnish with grated lemon zest.

A bowl of the dressing

6. Measure out 90 ml (6 tbsp) of lemon juice into a bowl and add the chopped rosemary and olive oil. Whisk to combine and spoon over the chicken.

Chicken with garnish on a plate before dressing is added

7. Top with some freshly ground black pepper, salt and rosemary leaves.


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