Paired with a Farmhouse Ale/Saison
Poach. I know. Poach is an extremely scary word. In the past, whenever I thought about something being “poached” I immediately associated it with a negative connotation. This could be because poach has multiple meanings. To poach something gives off a negative vibe when it comes to killing off wildlife. Poaching food obviously has a completely different definition, but it can also be super scary!
Poaching meat takes some practice and some trial and error, especially when you poach in something as finicky as buttermilk. Buttermilk like most other liquid dairy products curdles when it gets too hot, which makes for an extremely unpleasant result. This is where the trial and error comes into play. You never want buttermilk to come to a simmer when you poach something. You want it to be just barely at a simmer, which takes a lot of attention and babysitting. Once you get the hang of it though, you will be poaching things left and right.
Chicken breast isn’t normally my cut of choice because it gets very dry very easily. You can get rid of this dryness by poaching it instead, which makes it much more delicious to consume. With that being said, don’t let poaching scare you. The result is well worth the wait. Trust me!
Beer I haven’t paired with a farmhouse ale or saison in a while, and I’m not really sure why! They are by far one of my favorite styles of beer. Maybe it’s because it’s the dead of winter and farmhouse ales tend to be a spring or summertime style. Who knows, but I am firm believer that you should be able to enjoy your favorite styles any time of year! The main reason I decided to go with a farmhouse ale for this pairing is because of the tang in the dressing and the tang the buttermilk gives the chicken when it is poached. Farmhouse ales can have, but not always, a sour-like quality to them. This sour-like quality pairs extremely well with ingredients like buttermilk, sour cream, and Greek yogurt.
Buttermilk-Poached Chicken with Dressed Greens