Poached Chicken

Poached chicken is tender, soft, juicy, and so flavorful. Use our easy recipe for poached chicken breast or chicken thighs. You can use skin-on chicken and remove the skin before serving. The aromatics suggested in the recipe are a guide. Ginger, chili peppers, additional herbs, onion, fennel, and carrots are all excellent options.

1½ lbs chicken breast or chicken thighs, skinless, boneless (680 g)
3 cloves garlic, smashed with the flat side of a knife
1 shallot, peeled and quartered
1 bay leaf
2-3 sprigs fresh thyme
1½ tsp. fine sea salt
chicken or vegetable broth

To Serve:
lemon slices
fresh herbs
extra-virgin olive oil
black pepper, freshly cracked

Add chicken, garlic, shallot, bay leaf, thyme and salt to a medium pot. Cover with broth by an inch or two, 5-6 cups.

Place the pot over medium-heat and heat until the liquid comes to a low simmer. This will take a few minutes. For the most tender poached chicken, don’t try to rush this step.

When the liquid is at a low simmer, turn down the heat to low and simmer until the chicken is cooked through, about 10-15 minutes. To check for doneness, an internal thermometer inserted into the thickest part of the chicken should read 165°F and the juices will run clear when you pierce the chicken with a knife.

Transfer to a cutting board. Slice and serve. If you do not plan on eating the chicken straightaway, skip the slicing and store tightly covered in the refrigerator. The chicken will keep 3-4 days in the fridge.

Cook's Notes:

• Storage: Poached chicken lasts up to 4 days if stored in an airtight container in the fridge. Before storing it, add some poaching liquid to the container to keep it extra juicy.
• Freezing: To freeze poached chicken, cool and drain it, then store it in a freezer-safe, airtight container or freezer bag for up to 3 months. Thaw the chicken thoroughly in the refrigerator overnight before using.