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111 Ratings
5 star values:
17
4 star values:
23
3 star values:
53
2 star values:
18
1 star values:
0
Martha Stewart Member
Rating: 5 stars
09/02/2017
Once I made chicken breasts this way, it is the ONLY way I make them. VERY tender and flavorful. If I'm making them for enchiladas, I leave out the veggies and just use onion, salt and pepper and add bouillon cubes (2). Love it!
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2
poached chicken breasts
Ingredients
Ingredient Checklist
2 bone-in, skin-on chicken breast halves
1 medium carrot, halved crosswise
1 medium rib celery, halved crosswise
3 sprigs flat-leaf parsley
2 sprigs fresh thyme
2 fresh bay leaves
1/4 teaspoon whole black peppercorns
1 teaspoon coarse salt
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2
poached chicken breasts
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2
Recipe Summary
Yield: Makes 2
Yield: Makes 2
Makes 2
poached chicken breasts
poached chicken breasts
Ingredients
Ingredients
- 2 bone-in, skin-on chicken breast halves
- 1 medium carrot, halved crosswise
- 1 medium rib celery, halved crosswise
- 3 sprigs flat-leaf parsley
- 2 sprigs fresh thyme
- 2 fresh bay leaves
- 1/4 teaspoon whole black peppercorns
- 1 teaspoon coarse salt
Directions
Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.
Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180 degrees.
Cook, skimming foam from the surface until they reach 160 degrees on an instant-read thermometer, 15 to 18 minutes.
Transfer to a heatproof bowl and strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days.
Separate meat from the bones and cut as desired.
Reviews (1)
Add Rating & Review
111 Ratings
5 star values:
17
4 star values:
23
3 star values:
53
2 star values:
18
1 star values:
0
Martha Stewart Member
Rating: 5 stars
09/02/2017
Once I made chicken breasts this way, it is the ONLY way I make them. VERY tender and flavorful. If I'm making them for enchiladas, I leave out the veggies and just use onion, salt and pepper and add bouillon cubes (2). Love it!
Reviews (1)
Add Rating & Review
111 Ratings
5 star values:
17
4 star values:
23
3 star values:
53
2 star values:
18
1 star values:
0
Add Rating & Review
111 Ratings
5 star values:
17
4 star values:
23
3 star values:
53
2 star values:
18
1 star values:
0
111 Ratings
5 star values:
17
4 star values:
23
3 star values:
53
2 star values:
18
1 star values:
0
111 Ratings
5 star values:
17
4 star values:
23
3 star values:
53
2 star values:
18
1 star values:
0
- 5 star values:
- 17
- 4 star values:
- 23
- 3 star values:
- 53
- 2 star values:
- 18
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
09/02/2017
Once I made chicken breasts this way, it is the ONLY way I make them. VERY tender and flavorful. If I'm making them for enchiladas, I leave out the veggies and just use onion, salt and pepper and add bouillon cubes (2). Love it!
Martha Stewart Member
Rating: 5 stars
09/02/2017
Once I made chicken breasts this way, it is the ONLY way I make them. VERY tender and flavorful. If I'm making them for enchiladas, I leave out the veggies and just use onion, salt and pepper and add bouillon cubes (2). Love it!
Rating: 5 stars
All Reviews for Poached Chicken Breasts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Poached Chicken Breasts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
