Community Pick
Poached Chicken
"I do about 12 breasts at a time and freeze for sandwiches or wraps or I use it for stirfry's."
photo by ncmysteryshopper
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 (4 ounce) boneless skinless chicken breast halves
- 1 1⁄2 cups water
- 1 cup diced onion
- 1⁄2 cup chablis or 1/2 cup other dry white wine
- 1⁄2 cup sliced carrot
- 1⁄2 cup sliced celery
- 10 black peppercorns
- 4 sprigs fresh parsley
- 4 sprigs fresh thyme
- 2 bay leaves
directions
- Place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil.
- Reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done.
- Remove from heat, let stand, uncovered, 20 minutes.
- Place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time.
Questions & Replies
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Reviews
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This is a great basic recipe in addtion to giving me the correct timings of boiling vs letting the chicken sit in hot water in order to stay moist. The recipe also gave me an idea of the kind of herbs and flavors I can add and it comes out GREAT every time. Something so simple can be so good...... -
This was perfect for the Club sandwiches that I made last night & what a great idea about advance preparation. I'll be 1 step ahead for those "Chef" and "Cobb" salads in the summertime. Thank you!! -
We used this tonight to cook chicken for Ro-tel Chicken Spaghetti. I also had the problem with my larger breasts not cooking completely but it was fine since it was fine since I was baking a casserole for 30 minutes. I will cut the chicken next time. I also used chicken broth instead of water. I then used the broth in the recipe I was making. -
So I am not a chef or a cook, but this recipe was so easy to follow. The results were fantastic - flavorful, moist chicken. I didn't have any fresh herbs, so I omitted those. I brought the liquid to a boil, then simmered the breasts for 15 minutes. I allowed them to sit for 20 minutes in the liquid before removing them to a plate to cool. I just couldn't wrap my head around those fat chicken breasts cooking thoroughly in 5 minutes. I don't think mine turned out overcooked at all. They made a DELICIOUS tarragon chicken salad. Great poaching method, but I like my longer cooking time! -
What a fantastic way to cook chicken! I am rating the method of cooking as I just used some chicken stock powder in my water as I didn't have all the other ingredients and followed the cooking directions. It turned out the best, tastiest, juicy chicken ever! Thanks!
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Tweaks
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We used this tonight to cook chicken for Ro-tel Chicken Spaghetti. I also had the problem with my larger breasts not cooking completely but it was fine since it was fine since I was baking a casserole for 30 minutes. I will cut the chicken next time. I also used chicken broth instead of water. I then used the broth in the recipe I was making.
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My 6 yo loved this plain and insisted that I give it a 5. I thought it needed salt. Next time I think I will use canned chicken broth in place of the water and add some garlic. Otherwise, I thought this had great flavor (loved the addition of wine) -
I've used this recipe several times now with great success. Originally, I made as stated, next time I subbed chicken broth for the water and wine while tripling the recipe. It's a very forgiving method of cooking. My DD likes the chicken plain but I have used it in several recipes requiring cooked chicken with great success. This makes for a moist, flavorful piece of chicken. I have never poached anything before, thanks for a great recipe, Dancer.
RECIPE SUBMITTED BY
Dancer
Guelph, 0
