Perfectly Poached Chicken

Perfectly Poached Chicken

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  • 2 boneless, skinless chicken breasts
  • Salt, to taste
  • 1 green onion
  • 1 bay leaf
  • A few sprigs fresh herbs (thyme, parsley or tarragon)
  • 1 cup white wine (optional)
  • Chicken stock, as needed


Season chicken with salt and place in the bottom of a wide saucepan. Add green onion, bay leaf and herbs to the pan. Pour in wine and add enough chicken stock to cover the chicken by 1 inch.

Bring to a boil over medium-high heat. Skim any foam that rises to the top. Reduce to a simmer, cover and cook until chicken is opaque through and an instant-read thermometer inserted into the thickest part of the meat registers 165° F, 10 to 15 minutes.

Remove chicken from the poaching liquid and serve hot, or allow to cool and cut or shred for later use. Strain the poaching liquid and refrigerate up to 1 week.

Special notes:

The leftover, strained poaching liquid can be used in replacement of chicken stock in any recipe. Change the aromatics to suit your tastes and recipes: try adding sliced ginger, spices or thinly sliced vegetables (such as onions, celery or carrots).

Chicken can be poached up to 2 days ahead of use.

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