Best Poached Chicken

4 Ratings
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  • 2 0
  • 1 0

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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Recipe Summary

total:
50 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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

Serving Size:
3/4 cup
Per Serving:
81 calories; protein 13.8g; carbohydrates 0.6g; sugars 0.1g; fat 1.7g; saturated fat 0.5g; cholesterol 36.5mg; vitamin a iu 17IU; vitamin c 0.1mg; folate 2mcg; calcium 8.3mg; iron 0.5mg; magnesium 13.5mg; potassium 135.8mg; sodium 56.2mg.
Exchanges:

2 lean meat
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