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–+ servings

Poached Chicken

The Cookie Rookie, Becky Hardin, United States.
This recipe comes from a social media friend and comes highly recommended. I look forward to making this as it sounds excellent.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 2 servings

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.