Raise your hand if you’re sick of chicken!
I am completely, utterly, and emphatically over chicken. Now, chicken and I have had a good long run. Grilled chicken summer salad, lemon herb chicken, chicken noodle soup, stuffed chicken breast, Moroccan chicken bake….and the list goes on and on and one…
Last month I broke up with chicken and started dating pork chops. Pork and I were getting along just fine and dandy until I I saw a picture of poached chicken on Instagram. Could there possibly be a chicken recipe I have yet to try?
Now I have never poached chicken before. What I found is that it is not only easy, but also ripe with juicy delicate flavors that do not overpower the tender meat. The meat stays moist, and compliments a fresh arugula salad just as well as hearty sweet potato hash.
4 boneless skinless chicken breasts
4 cups water
4 cups chicken broth
10 sprigs fresh thyme, plus 2 sprigs for garnish
6 cloves garlic
5 whole peppercorns
Salt and Pepper (to taste)
Slice lemons into 1/2 inch rounds. Peel garlic cloves, leaving cloves whole. Place water, chicken broth, lemon slices, thyme sprigs, garlic, and peppercorns in a large pot. Bring to a boil.
Trim, rinse, and pat chicken breasts dry. Place in pot. Immediately reduce heat to low (to barely a simmer) and partially cover. Simmer for 9 minutes. Remove from heat and cover fully with lid. Let the chicken stand in the broth for 10 minutes.
Remove chicken from broth and let sit to reabsorb its juices. slice on a bias and serve with a squeeze of lemon juice.