Ingredients
- 1 - 4 skinless chicken breasts, on or off the bone as preferred
- 1/2 - 1 teaspoon salt
- Aromatics: smashed garlic, bay leaf, 1 teaspoon peppercorns, sliced ginger, fresh herbs, thinly sliced onions, lemon slices, or any other flavorings
- 1 cup white wine, or 1/2 cup dry vermouth, optional, for more flavor
Preparation
Step 1
Instructions
1. Arrange the chicken in a single layer on the bottom of the pot. Scatter the salt and aromatics over top.
2. If using wine, pour this over the chicken first then pour in enough cool water to cover the chicken by an inch or so.
3. Place the pot of chicken on the stovetop over medium-high heat. Bring the water to a boil.
4. As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer. Begin checking the chicken after 8 minutes: it is done when opaque through the middle and an instant-read thermometer in the thickest part of the meat registers 165°F. Chicken will typically finish cooking in 10 to 14 minutes depending on the thickness of the meat and whether it is has a bone. Cover the pot and set aside and allow the chicken to cool in the poaching liquid.
5.Remove from the poaching liquid and serve or store the chicken.