Poached Chicken (Thighs and Breasts) - Serves 2

Thighs adapted from Laura Fuentes

Breasts adapted from Chef Darin 

Hands-on Time: 5 minutes
Total Time: 30 minutes

THIGH Ingredients

• Chicken thighs (2 to 3, or about 1 lb)
• 1 tsp salt
• 2 tsp peppercorns (optional)
• Aromatics of your choice (i.e., onion, carrot, herbs, etc.)
• Water

1. Place the thighs in a soup pot, skin side down. Add enough water to cover the chicken by 2 inches. 
2. Season the water with the salt, peppercorn, and aromatics as desired.
3. Over medium heat, bring the water to a low boil (medium allows it to gradually come to a boil). 
4. Use tongs or fork to flip the thighs over, skin side up. 
5. Place a lid over the pot. Remove pot immediately from heat. Allow to sit in the hot water for 10 minutes or until it reaches 175 deg F (when the probe is not touching the bone)
6. Remove thighs from the water and let them rest 5 minutes on a cutting board.

BREAST Ingredients

• Chicken breasts (1 to 2)
• Small splash of white wine, lemon, vinegar, or other acid
• Salt
• Water or chicken stock/broth
• Aromatics (optional - recommend using any leftovers in fridge
• Celery leaves or stalk
• Bay leaves
• Carrots and/or discarded tops
• Thyme
• Parsley leaves and/or stems
• Garlic clove, smashed
• Shallot or small onion, coarsely sliced
• Peppercorns

Directions

1. Make a flavorful liquid.  Add aromatics to the stock/broth or water (estimate that once the chicken is inside, it should be covered by about 1" more liquid).
2. Season water with salt to help enhance the flavors and pull the liquid into the flesh of the chicken.  Add the acid - this will also help round out the flavors of the poaching liquid.  Bring the mixture to a simmer for 10-15 minutes to allow the flavors to infuse throughout the stock.
3. Once the liquid is well-flavored, bring up to a boil and then turn off. 
4. Immediately place chicken into the pot and cover with a lid or tightly with foil.  If you’re cooking on an electric stove, remove the pot from the burner to prevent residual heat from continuing to boil and simmer the liquid.  Let the covered pot sit for about 10-12 minutes (15-20 minutes if cooking chicken on the bone, or 20-25 minutes if they're thick breasts) off of the heat.
5. Remove the lid and remove chicken from the poaching liquid.  Allow chicken to rest at least 5 minutes.
• Use as desired or cool and shredding and cutting into pieces for use in casseroles, salads, and other items, or freeze for future use.