Poached Chicken Breasts

Poached Chicken Breasts

I’m not a huge fan of poached meat as I find lots of the flavour can be lost to the poaching liquid. Chicken, though is an exception because it prevents the dryness often associated with cooked chicken breasts. And the poaching liquid can be used as a light chicken stock.

takes: 30 minutes
makes: 2 or more fillets
2 or more chicken breasts

1. Bring 4 cups water to the boil in a medium saucepan.

2. Add chicken. Cover with a lid and simmer very gently for 5 minutes.

3. Turn heat off and allow chicken to stand for 20 minutes.

4. Either cool in the liquid or slice and serve warm.

Variations

vegetarian – try boiled or poached eggs instead.

vegan – you could poach tofu in this manner, but the poaching liquid would need to add lots of flavour.

flavoured poaching liquid – try some fresh chilli, thyme leaves, bay leaves or rosemary.

short on time? – leave the heat on and simmer the chicken breasts until just cooked through. About 10 minutes. Be careful not to overcook.

chicken thighs – a better choice for more flavour. Since they’re smaller, just simmer for 2 minutes then stand for 15-20 minutes.

whole chicken – can be cooked in this way as well. Double the water and use a large pot, make sure there’s enough water to completely submerge the chicken. Simmer very gently for 10 minutes then stand, covered for 1 hour.

Usage Suggestions

salads – the obvious choice – slice or tear and toss in your favourite salad.

canned fish replacer – use anywhere you’d normally use canned tuna or salmon.

sandwiches – an all time favourite – with lashings of good quality mayo and rocket (arugula) leaves.

soups – finely slice and add to soups just before serving. Like this Thai chicken soup with lime.

Prepare Ahead?

Absolutely. Takes about 30 minutes.

Storage Best Practices

Store in an airtight container with the poaching liquid to keep it moister. Will keep in the fridge for up to 5 days. Can be frozen for up to 12 months. I generally freeze without the poaching liquid so they don’t take up as much space in the freezer.

Waste Avoidance Strategy

chicken breasts – freeze.

Problem Solving Guide

chicken dry / tough – a sign of overcooking. Next time watch that the simmering for the first 5 minutes is VERY gentle. For now, finely slice the chicken across the ‘grain’ (or muscle fibers) and serve with lots of sauce!

too bland? that can be a problem with chicken. Next time try a better quality, preferably free range chicken. For now, serve with flavorsome accompaniments. And remember that we haven’t yet seasoned the chicken so a little salt may help the situation.

chicken undercooked or pink – it’s a good idea to test your chicken. If when you cut into it it’s still pink add back to the pot and bring back to a simmer. Stand for another 5 minutes or until the chicken is cooked to your liking.

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