Poached Chicken
This recipe comes from a social media friend and comes highly recommended. I look forward to making this as it sounds excellent.
Equipment
- Instant Read Thermometer
Ingredients
- 2 chicken breasts, boneless, skinless, or bone in thighs
- 1 cup Chardonnay
- 4 cups chicken broth, or water
Recommended Aromatics #1
- 2 cloves garlic, peeled, cut in half
- 2 bay leaves
- 1 teaspoon black peppercorns
Recommended Aromatics #2
- 1 lemon, slicked thick
- 1 teaspoon black peppercorns
- 2 cloves garlic, peeled, cut in half
Instructions
- Place the chicken breasts in a medium size saucepan, add the wine.
- Now add the broth, or water, to just cover the chicken by 1 inch.
- Add just one of the Recommended Aromatics ingredients. If using water as part of the liquid, go ahead and add 1 teaspoon of salt as well.
- Place the saucepan on medium low heat and bring to a boil. Once boiling, turn off the heat but leave saucepan on the same burner.
- Turn the chicken over then cover the saucepan with a lid for 15 minutes, the chicken is still cooking.
- Check the internal temp of the thickest part of a chicken breast, the chicken is done when it reads 74° C (165° F).
- Remove the chicken to a cutting board and let it rest for 5 minutes. Slice.
- Serve and enjoy. Topped with Mustard Cream Sauce is optional but worth it.
Notes
Fair cost per serving.
Mustard Cream Sauce.
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