Serves 4
50 min
Best Poached Chicken
Recipe GLPRc33bb29eda014d
Tender, succulent chicken breasts gently poached in a fragrant broth infused with white wine, shallots, fresh thyme, and bay leaf. This classic preparation delivers moist, flavorful chicken perfect for serving alongside vegetables, grains, or as a protein base for composed salads. The poaching liquid can be reserved and strained to create an elegant sauce or rich stock.
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Ingredients
3 cups Low-sodium chicken broth
1 cup Dry white wine
1 Large shallot, halved
3 Fresh thyme sprigs
1 Bay leaf
¼ teaspoon Salt
¼ teaspoon Whole black peppercorns
2 pieces (about 1 pound each) Bone-in, skin-on chicken breast halves
Directions
In a large pot or Dutch oven, combine the chicken broth and dry white wine. Add the halved shallot, fresh thyme sprigs, bay leaf, salt, and black peppercorns. Bring the liquid to a gentle simmer over medium heat, stirring occasionally to ensure the seasonings are well distributed.
Once the poaching liquid is simmering, carefully place the bone-in, skin-on chicken breast halves into the pot, skin-side up. The liquid should come nearly to the top of the chicken; add a bit more broth or water if needed to ensure proper cooking.
Reduce heat to medium-low to maintain a gentle, steady simmer—the surface should barely bubble. Do not allow the liquid to reach a rolling boil, as this can toughen the chicken.
Poach the chicken uncovered for 25 to 30 minutes, until the thickest part of the breast registers 165°F on an instant-read thermometer inserted into the thickest part without touching bone.
Using tongs, carefully remove the chicken breasts from the poaching liquid and transfer them to a cutting board or serving platter. Let rest for 5 minutes before serving. Discard the skin if desired, or leave it intact for added richness.
Strain the poaching liquid through a fine-mesh sieve, discarding the solids (shallot, herbs, and peppercorns). The strained broth can be served as a light sauce alongside the chicken, chilled for use as aspic, or reserved for other culinary applications.
