This simple poached chicken recipe has crazy-good flavor. The secret? Using bone-in breasts and adding white wine and herbs to the poaching liquid. Be sure that the liquid stays at a bare simmer or your meat will be tough. Strain the leftover poaching liquid and use it as you would low-sodium chicken broth in any recipe for an extra boost of flavor. Serve the poached chicken over a salad or use it to make chicken salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2016
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth, wine, shallot, thyme, bay leaf, salt and peppercorns in a large saucepan. Add chicken, meaty-side down. Bring to a simmer over high heat. Reduce heat to maintain a bare simmer; cook until an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees F, 25 to 30 minutes.

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  • Transfer the chicken to a clean cutting board. When cool enough to handle, shred or chop the meat as desired (discard skin and bones).

Tips

Make Ahead Tip: Refrigerate chicken for up to 5 days. Refrigerate poaching liquid separately for up to 1 week or freeze for up to 3 months.

Nutrition Facts

80.6 calories; protein 13.8g 28% DV; carbohydrates 0.6g; exchange other carbs; dietary fiberg; sugars 0.1g; fat 1.7g 3% DV; saturated fat 0.5g 2% DV; cholesterol 36.5mg 12% DV; vitamin a iu 17IU; vitamin c 0.1mg; folate 2mcg 1% DV; calcium 8.3mg 1% DV; iron 0.5mg 3% DV; magnesium 13.5mg 5% DV; potassium 135.8mg 4% DV; sodium 56.2mg 2% DV; thiaminmg 3% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/22/2018
This dish is full of flavor. I have made it several times and my family enjoys it. Read More
Rating: 3 stars
01/18/2018
This recipe is pretty bland. I wont make it again. Read More