Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 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.

Source: EatingWell Magazine, May/June 2016




Ingredient Checklist


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.

  • 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 Facts

3/4 cup
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.

2 lean meat