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).

Nutritional Information

Per Serving: 80 Calories, Total Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 36 mg, Carbohydrates: 0 g, Fiber: 0 g, Total Sugars: 0 g, Added Sugars: 0 g, Protein: 13 g, Sodium: 56 mg, Potassium: 135 mg, Iron: 0 mg, Folate: 2 mcg, Calcium: 8 mg, Vitamin A: 16 IU, Vitamin C: 0 mg

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