fresh herbs (sprig of rosemary, fresh thyme, or fresh parsley)
2shallots, peeled and cut in quarters
1cupdry white wine
Instructions
Pick a wide pan with a lid that is large enough for the chicken to fit in a single layer and be fully submerged in water or broth.
Place chicken breasts in pan and cover with cold water or broth. The amount of liquid you need will depend somewhat on your pan and how much chicken you're cooking. Add salt and desired optional flavorings.
Place over medium heat and bring to a simmer. This should take about fifteen minutes but will vary depending on your stove and pan. Don’t rush this step!
When it comes to a simmer, flip each piece of chicken over, reduce the heat to low and cover pan.
After about 10 minutes, check the temperature of the chicken using an instant read thermometer placed in the thickest part of the meat. When the chicken reaches an internal temperature of 165ºF, remove from heat and transfer chicken to a cutting board.
Let chicken rest for 5 minutes before cutting or shredding.
Video
Notes
Although the amount of sodium looks rather high in the nutrition information, keep in mind that most of it is in the cooking liquid. Very little sodium is actually absorbed by the chicken.
To Store: Cool poached chicken for a half hour or so before refrigerating or freezing in a tightly covered container or resealable bag. It will keep up to four days in the fridge or 4 months in the freezer.
To poach different cuts of chicken:
The process will be similar but the cooking times will vary. Remember that chicken pieces vary widely in size. Smaller pieces will be done more quickly than larger ones.
Bone-in skin-on breasts (about 16 oz. each): After water comes to a simmer, poach for 20 minutes.
Boneless skinless thighs (about 4 oz. each): After water comes to a simmer, poach for 8-10 minutes.
Bone-in skin-on thighs (about 7 oz. each): After water comes to a simmer, poach for 13 minutes.