Best Poached Chicken

This simple poached chicken recipe has crazy-good flavor. The secret? Using bone-in breasts and adding white wine and herbs to the poaching liquid. Be sure that the liquid stays at a bare simmer or your meat will be tough. Strain the leftover poaching liquid and use it as you would low-sodium chicken broth in any recipe for an extra boost of flavor. Serve the poached chicken over a salad or use it to make chicken salad.

Prep/Cook Time: 50 Minutes, Servings: 4

Ingredients

• 3 cups low-sodium chicken broth
• 1 cup dry white wine
• 1 large shallot, halved
• 3 sprigs fresh thyme
• 1 bay leaf
• ¼ teaspoon salt
• ¼ teaspoon whole black peppercorns
• 2 bone-in, skin-on chicken breast halves (about 1 pound each)

Directions

1. Combine broth, wine, shallot, thyme, bay leaf, salt and peppercorns in a large saucepan. Add chicken, meaty-side down. Bring to a simmer over high heat. Reduce heat to maintain a bare simmer; cook until an instant-read thermometer inserted in the thickest part of the meat registers 165°F, 25 to 30 minutes.
2. Transfer the chicken to a clean cutting board. When cool enough to handle, shred or chop the meat as desired (discard skin and bones).

© Dotdash Meredith. All rights reserved. Used with permission.