Poached Chicken
The ultimate comfort food, Poached Chicken is a simple yet satisfying dish that's perfect for any meal. Tender, juicy chicken cooked to perfection in a flavorful broth makes for an easy weeknight dinner. Try it tonight and enjoy the deliciousness!
Equipment
- Skillet
- Oven
- Large Pot
- Saucepan
- Chef's Knife
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cup water
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- complementary aromatics such as black peppercorns, bay leaf, fresh herbs, ginger, garlic, onion, or kaffir lime leaf (optional)
Instructions
- Dry the chicken with paper towels and sprinkle both sides with salt and pepper (I like ΒΌ teaspoon each). Heat the oil in a large skillet over medium-high heat until shimmering.
- Add the chicken in a single layer and cook until golden-brown on one side, 4 to 5 minutes. Flip the chicken over, add the water and aromatics (if using), and cover.
- Reduce heat to medium and continue to cook until the chicken registers 165 degrees when pierced at the thickest part, about 10 to 15 minutes longer depending on the thickness of the chicken.
- Remove to a cutting board and cool slightly. Slice, chop, or shred as desired.
- Add chicken to a large Dutch oven or stockpot. Add aromatics and salt. Fill pot with cold water, until water covers the chicken by about an inch.
- Bring water to barely a boil over medium-high heat. Skim off any white foam and discard.
- Reduce water to low, cover, and continue to simmer for 20 minutes. Chicken is done when opaque through the middle and a thermometer in the thickest part of the chicken registers 165 degrees.
- Remove chicken from pot. Shred chicken, discarding skin and bones (you should have about 4 cups chicken).
Notes
To reserve chicken broth (and you SHOULD), pour through a fine-mesh sieve. Transfer to the refrigerator and cool overnight. The next day, scrape the layer of accumulated fat off the top and discard. Divide broth into freezer-safe containers and freeze.