Best Poached Chicken
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.Advertisement
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.
2 lean meat