Best Poached Chicken

Best Poached Chicken

0 Reviews
From: EatingWell Magazine, May/June 2016

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.

Ingredients 4 servings

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  • 3 cups low-sodium chicken broth
  • 1 cup dry white wine
  • 1 large shallot, halved
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • ¼ teaspoon salt
  • ¼ teaspoon whole black peppercorns
  • 2 bone-in, skin-on chicken breast halves (about 1 pound each)

Preparation

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  1. 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°F, 25 to 30 minutes.
  2. Transfer the chicken to a clean cutting board. When cool enough to handle, shred or chop the meat as desired (discard skin and bones).
  • 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 information

  • Serving size: ¾ cup
  • Per serving: 81 calories; 2 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 14 g protein; 2 mcg folate; 37 mg cholesterol; 0 g sugars; 0 g added sugars; 17 IU vitamin A; 0 mg vitamin C; 8 mg calcium; 1 mg iron; 56 mg sodium; 136 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 lean meat

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