Happy Friday evening y’all!! After several days of nonstop wining and dining, I need some comfort food tonight!!! So I am poaching – and then shredding boneless, skinless chicken breasts which will be added to a chicken stock base along with either leftover, plain thin spaghetti, or rice noodles and baby bok choy. I’ll top it with some scallions for freshness……and then enjoy the deliciousness. Grabbed my iPhone to capture the shot without having to fuss with my DSLR tonight – it’s the food that counts and I love to share!! The onion powder is almost the “secret” ingredient I guess you could say – it’s something both my mom and grandmother added a generous amount of when they were making turkey stock for Thanksgiving. So that pretty much stayed with me through the years and it works beautifully in the poaching liquid.
Poaching chicken breasts are super easy….and once cooked, you can either use them either right away, or store in the fridge for salads or tacos or anything that your heart desires. I actually made chicken breasts this way when my son was little – the juicy, soft texture is perfect for little ones – and those who are teenagers with braces. 😉
They just came out of the poaching liquid…..swoon. Please make this. You will never regret it.
Poached Chicken Breasts
- 2-4 boneless, skinless chicken breasts
- generous splash of dry white wine (optional)
- 1 tablespoon kosher salt
- a palm-full of black peppercorns
- ½ – 1 teaspoon onion powder
- 2-3 bay leaves (2 if large, 3 if little)
- 4-5 springs fresh thyme
- 3-5 slices thinly sliced lemon
- 1 garlic clove, smashed
- 1 one-inch piece peeled fresh ginger (optional)
- Place the chicken breasts in a wide pan and cover with water by about two inches. Add the splash of wine (if using), and then the aromatics, lemon slices, garlic, butter, and thyme. Bring to a gentle boil over medium-high heat for ten minutes (uncovered).
- Cover the pan and take it off the burner. Let the chicken breast sit in the poaching liquid for about 15 minutes, depending on their size.
- Slice and serve….or add to another dish later. I spoon over a little more of the poaching liquid with another dash of salt and pepper.