Recipe: Poached Chicken

Ingredients

4 pieces boneless, skinless chicken breasts or bone-in
2 teaspoons olive oil
½ cup water
to taste salt and freshly ground black pepper
optional complementary aromatics (black peppercorns, bay leaf, fresh herbs, ginger, garlic, onion, or kaffir lime leaf)

1 4- to 5-pound whole chicken cut in pieces
1 teaspoon salt
optional complementary aromatics (black peppercorns, bay leaf, fresh herbs, ginger, garlic, onion, or kaffir lime leaf)

Dry the chicken with paper towels and season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add chicken in a single layer and cook until golden-brown on one side, about 4 to 5 minutes.
Flip the chicken, add water and any aromatics, then cover.
Reduce heat to medium and cook until chicken reaches 165°F, about 10 to 15 minutes.
Remove chicken to a cutting board and let cool slightly before slicing or shredding.
For a whole chicken, add it to a large pot with aromatics and salt, then cover with cold water.
Bring to a barely boil, skim off foam, reduce heat to low, cover, and simmer for 20 minutes.
Check that the chicken is opaque and reaches 165°F, then remove and shred.

Servings

Calories

147

Total fat

Total carbohydrates

Total protein

24g

Sodium

714mg

Cholesterol

73mg