Tender Poached Chicken
When it comes to succulent, tender and delicious chicken, poached chicken takes the lead. It's healthy, versatile and perfect for everyone.
Servings 4
Calories 125.7kcal
Equipment
- Cooking Pot: You will need a large pot or saucepan with a lid. This is to hold the poaching liquid and chicken.
- Tongs or Slotted Spoon: To safely handle the chicken when placing it in and removing it from the poaching liquid.
- Knife and Cutting Board: For slicing or chopping the chicken, if needed, after poaching.
- Strainer: To strain the poaching liquid if you want to use it for making a sauce or broth.
- Meat Thermometer: To check for the doneness of the chicken.
Ingredients
- 1½ lb skinless boneless chicken breast or chicken thighs
- 3 garlic cloves grated or finely minced
- 1 shallot peeled and quartered
- 1 bay leaf
- 3 sprigs fresh thyme
- 1-1½ teaspoon salt or add to taste
- ½ teaspoon black pepper or add to taste
- water or chicken or vegetable stock or broth (enough to cover the chicken)
For garnish - optional
- lemon lemon slices
- cracked black pepper
- olive oil
Instructions
- Place the chicken in a wide pot in a single layer.
- Add the garlic, shallot, bay leaf, thyme, and salt.
- Pour in enough water or stock to fully cover the chicken.
- Bring to a gentle simmer over medium heat, then reduce the heat to low. Do not boil.
- Cover and cook until the chicken is fully cooked and tender, about 12–15 minutes for breasts or 18–20 minutes for thighs.
- Remove the chicken from the liquid and let it rest for a few minutes before slicing or shredding.
- Serve warm, topped with black pepper, lemon slices, fresh herbs, and a drizzle of olive oil if desired.
Nutrition
Calories: 125.7kcal | Carbohydrates: 2.2g | Protein: 18.9g | Fat: 4.1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.4g | Trans Fat: 0.01g | Cholesterol: 88.2mg | Sodium: 966.4mg | Potassium: 268.9mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 70IU | Vitamin C: 2.4mg | Calcium: 21mg | Iron: 1mg