Simple Poached Herbed Chicken Recipes

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HOW TO MAKE PERFECTLY POACHED CHICKEN BREASTS



How to Make Perfectly Poached Chicken Breasts image

Poached chicken breasts make for tender, succulent chicken that you can use in a variety of recipes, such as soup, pot pie, or burritos.

Provided by Fiona Haynes

Categories     Dinner     Lunch     Ingredient

Time 35m

Number Of Ingredients 4

2 chicken breasts (boneless, skinless; about 1 pound)
1 1/2 to 2 cups chicken broth (fat-free and low-sodium, or water)
2 teaspoons dried mixed herbs
1 bay leaf

Steps:

  • Gather the ingredients.
  • Place the chicken breasts in the bottom of a small, heavy-bottomed pot. Make sure they fit in a single layer. Cover the chicken with broth or water. Add the herbs and bay leaf.
  • Begin heating the pot over medium heat, giving the liquid an occasional stir. Once the water temperature reaches 175 to 180, reduce the heat to low so that the water maintains this temperature.
  • Partly cover with the pot lid and cook for 10 minutes.
  • Turn off the heat completely and allow the chicken to remain in the hot liquid for about 15 minutes or until the internal temperature of the breasts reaches 155 F.
  • Remove and slice or shred the chicken. The meat should be cooked through and opaque throughout.
  • Serve and enjoy.

Nutrition Facts : Calories 197 kcal, Carbohydrate 1 g, Cholesterol 96 mg, Fiber 0 g, Protein 37 g, SaturatedFat 1 g, Sodium 361 mg, Sugar 0 g, Fat 4 g, ServingSize 3-4 servings, UnsaturatedFat 0 g

SIMPLE POACHED HERBED CHICKEN



Simple Poached Herbed Chicken image

Make and share this Simple Poached Herbed Chicken recipe from Food.com.

Provided by Jess81

Categories     Chicken

Time 1h20m

Yield 1 lb shredded chicken, 4 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast
1 (16 ounce) can chicken broth
1 tablespoon chicken flavored bullion cube
1 cup carrot, diced into large pieces
2 celery ribs, cut into 3-4-inch sticks
1/2 large onion, diced into large pieces
1/2 tablespoon crushed red pepper flakes
1/2 tablespoon garlic powder
1/2 teaspoon celery seed
2 bay leaves

Steps:

  • place chicken in a stockpot or pan large enough for the chicken and other ingreedients to be completely covered with liquid.
  • place carrots, celery, and onion around chicken in pot.
  • combine chicken broth, bullion, and enough water to cover veggies and chicken in pot.
  • add herbs (red pepper flakes, garlic powser, celery seed, bay leaves and seasonal fresh herbs).
  • bring to a rolling simmer, reduce heat and simmer gently 1 hour.
  • remove chicken from liquid, set aside to cool.
  • increase heat to rolling boil for ten minutes or until reduced to desired thickness.
  • remove from heat and strain broth into jar. Broth can be stored in refrigerator for up to one week, or in the freezer indefinitely.
  • Using two forks, shred chicken into bite-sized pieces. Use in salads, wraps and sandwiches, or pastas.

Nutrition Facts : Calories 171.5, Fat 2.3, SaturatedFat 0.6, Cholesterol 65.8, Sodium 491.9, Carbohydrate 6.7, Fiber 1.6, Sugar 3.1, Protein 29.4

POACHED CHICKENS



Poached Chickens image

Provided by Rachael Ray : Food Network

Time 1h45m

Yield about 8 cups

Number Of Ingredients 11

Two 4-pound whole chickens
1 teaspoon whole black peppercorns
4 cloves garlic, crushed
2 large fresh bay leaves
2 carrots, peeled and coarsely chopped
2 ribs celery, coarsely chopped
2 onions, peeled and quartered
1 lemon, sliced
Herb bundle of fresh parsley, rosemary and thyme
Herb bundle of fresh parsley, rosemary and thyme
Salt

Steps:

  • Place the chicken in a very large stockpot or divide by poaching the chickens in 2 pots. Add the peppercorns, garlic, bay leaves, carrots, celery, onions, lemon slices and herb bundle tied with string. Sprinkle with salt. Cover the chickens with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour 15 minutes to 1 hour 30 minutes, then cool the chickens in their stock. Strain the stock. Remove the skin and bones from the chickens and pull the meat into bite-size pieces.

POACHED CHICKEN WITH GARLIC-HERB SAUCE



Poached Chicken With Garlic-Herb Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1 bulb fennel, trimmed and cut into wedges, plus 1 cup fronds
3 medium carrots, cut into chunks
1 head garlic, cloves separated and peeled
1 bunch scallions (white and light green parts), roughly chopped
1 1/2 pounds skinless, boneless chicken breasts, halved crosswise
1/2 pound green beans, trimmed and cut into small pieces
1/3 cup extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon dijon mustard
1/2 cup fresh parsley
1/2 cup fresh basil
Freshly ground pepper

Steps:

  • Fill a large pot halfway with hot water; add 1/2 teaspoon salt, the fennel wedges and carrots. Bring to a boil; cook until the vegetables are crisp-tender, 3 minutes. Remove with a slotted spoon. Reduce the heat to low.
  • Add the garlic, scallions, fennel fronds and chicken to the pot and gently simmer until the chicken is cooked through, 10 to 15 minutes. Fill a bowl with salted ice water. Transfer the chicken to the ice water using tongs; let sit 30 seconds, then remove to a cutting board.
  • Using a slotted spoon, transfer the garlic, scallions and fennel fronds to a blender; add 1/3 cup of the cooking liquid. Add the green beans to the pot, remove from the heat and let sit 5 minutes; drain.
  • Add the olive oil, vinegar, mustard, parsley and basil to the blender and puree; season with pepper. Cut the chicken into pieces and serve with the vegetables; drizzle with the herb sauce.

Nutrition Facts : Calories 443 calorie, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 99 milligrams, Sodium 525 milligrams, Carbohydrate 19 grams, Fiber 7 grams, Protein 43 grams

BASIC POACHED CHICKEN



Basic Poached Chicken image

Provided by Florence Fabricant

Categories     main course

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

A 4-pound chicken, left whole or split
Juice of 1/2 lemon
Water
2 medium onions
2 leeks, well rinsed
2 carrots, peeled
2 stalks celery
2 cloves garlic, peeled
2 sprigs parsley
2 sprigs fresh dill
10 whole black peppercorns
Salt

Steps:

  • Remove the gizzards, heart, neck and liver from the chicken. Pull off any excess fat from the edges of cavity. Rinse the chicken in cold water, pat dry on paper towels and rub with the lemon juice. Place in a large, deep pot and cover with cold water to a depth of two inches. If necessary to fit the chicken comfortably in the pot, it can be split in half. Rinse the gizzards, heart and neck and add them as well. Reserve the liver for another use. It should not be added to poached chicken, because it will make the stock bitter. It can be frozen. The excess fat can be sauteed slowly in a small skillet to use for frying or it can also be frozen for future use.
  • Bring the water with the chicken to a boil.
  • While the water is coming to a boil, cut the root and top ends off the onions but do not peel them. The skin will enhance the color of the soup. Trim the roots and most of the green off the leeks and trim the root ends off the carrots. Cut or break the celery if necessary to fit it into the pot. Add the garlic. Tie the parsley and dill together in a piece of cheesecloth.
  • When the chicken has come to a boil, reduce the heat to a steady simmer and skim the surface of the water, removing the scum as it accumulates. Do this for at least five minutes, until relatively little scum reappears.
  • Add the vegetables, herbs and peppercorns. Continue simmering the chicken and vegetables slowly, skimming the surface from time to time, for one hour, until the juices of the chicken run clear when the thigh is pricked with a sharp fork. If necessary, additional water can be added to the pot during the cooking.
  • Remove the chicken from the pot, allowing it to drain well. Set it aside, covered, in a shallow bowl.
  • Pour the contents of the pot through a colander set into another large pot or a deep bowl that holds at least six quarts. Clean the original cooking pot. Pour the soup through a large, very fine strainer into the cooking pot. If you do not have a large very fine strainer, use a large strainer with a coarser mesh and line it with a clean linen napkin.
  • Bring the soup to a gentle simmer and allow it to cook for 20 to 30 minutes, until it has reduced and concentrated somewhat. Do not allow it to come to a boil or it will turn cloudy. When the soup tastes rich enough, season it with salt.
  • While the soup is simmering, retrieve vegetables you wish to serve with it and cut them into one-inch pieces. Remove the skin from the chicken and cut it into serving pieces.
  • Serve the chicken and vegetables in bowls, with the hot soup spooned over them. If desired, noodles or rice can be cooked separately and added to the soup as well.

BASIC POACHED CHICKEN



Basic Poached Chicken image

Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 9

1/2 medium yellow onion, halved
1 medium carrot, cut into thirds
1 celery stalk, cut into thirds
2 garlic cloves, peeled
1/2 lemon, sliced (optional)
1 teaspoon coarse salt
1 teaspoon black peppercorns
3 sprigs thyme or parsley
4 boneless, skinless chicken breast halves, (about 8 ounces each)

Steps:

  • In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.

Nutrition Facts : Calories 243 g, Cholesterol 2 g, Fat 5 g, Protein 46 g

POACHED CHICKEN BREAST



Poached chicken breast image

Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches

Provided by Esther Clark

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 7

1 carrot, roughly sliced
1 celery stick, roughly chopped
3 large garlic cloves
½ small bunch parsley
½ small bunch dill
4 skinless chicken breasts
1l cold water

Steps:

  • Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
  • Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.

Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium

POACHED CHICKEN



Poached Chicken image

You can't beat poaching for chicken that is moist and tender. Once it's cooled, store extra in the freezer for quick meals.-James Schend, Taste of Home Food Editor

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 4

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup white wine
Aromatic ingredients: 6 whole peppercorns, 3 thyme sprigs, 1 rosemary sprig, 1 smashed garlic clove and 1 bay leaf
1 teaspoon salt

Steps:

  • In a skillet or saucepan just large enough to hold chicken in one layer, combine chicken, wine, aromatics and salt; add cold water to cover by 1 in. Bring to a boil. Reduce heat to low; simmer, covered, until a thermometer reads 170°, 15-20 minutes. Serve warm, or cool completely before refrigerating.

Nutrition Facts : Calories 192 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 141mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

POACHED CHICKEN, CRUNCHY VEGETABLES, AND HERB DRESSING



Poached Chicken, Crunchy Vegetables, and Herb Dressing image

I used to be put off poaching chicken as I feared it was more complicated than my simple fried version. But it's actually much easier, because while the chicken poaches you can prepare the rest of the food. These days I often poach 3 or 4 chicken breasts at a time, then keep them in the fridge so I can toss them into salads over the following days. Poaching really helps to keep the moisture in the meat, so the end result is much more enjoyable than dried, overcooked chicken.

Provided by Amelia Freer

Categories     HarperCollins     Chicken     Vegetable     Herb     Dinner     Healthy     Low Fat     Kid-Friendly     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 2 servings

Number Of Ingredients 17

For the dressing:
10 almonds (1 tablespoon), soaked
2 sprigs each of cilantro, basil, parsley and tarragon, leaves picked and stalks set aside
1 small clove of garlic, peeled
Sea salt
1/2 cup olive oil
For the chicken:
2 (5-ounce) chicken breasts
1 clove of garlic, crushed with skin on
1 teaspoon sea salt
A handful (approx. 1/4 pound) of green beans
1 bulb of fennel
1 carrot
1 small zucchini
6 ripe cherry tomatoes, halved
Freshly ground black pepper
Lemon wedges, to serve

Steps:

  • For the dressing:
  • Drain and rinse the almonds in fresh cold water, then pound them with the herbs, the garlic clove and a little salt. Slowly pour the olive oil into the mixture, stirring to combine.
  • For the chicken:
  • Put the chicken breasts into a pan of cold water with the reserved herb stalks (from the dressing), the garlic and the salt. Bring the water to a simmer, turn off the heat and immediately cover the pan. Allow the chicken to sit in the hot poaching liquor for 20 minutes, until cooked through.
  • Bring a medium saucepan of salted water to a boil and blanch the green beans for 1 1/2 to 2 minutes, then cool under cold running water. Transfer to a large mixing bowl.
  • Preheat the broiler. Shave the fennel bulb with a mandolin or peeler into this slices and do the same with the carrot and zucchini. Add to the beans. Put the tomatoes on a non-stick baking sheet and under a preheated broiler for 2 to 3 minutes until softened. Add to the bowl.
  • Remove the chicken breasts from the poaching liquor. Thinly slice them and add to the bowl of vegetables. Toss together and season to taste with salt and pepper. Arrange the chicken and vegetables between plates and serve with the herb dressing and lemon wedges.

POACHED CHICKEN BREAST



Poached Chicken Breast image

Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. I like to eat the veggies!

Provided by Ace

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 10

1 (32 fluid ounce) container chicken stock
32 fluid ounces water, or more if needed
1 yellow onion, peeled and slits cut into it
1 bunch celery, stalks (including leaves) separated
3 carrots
2 tablespoons tomato paste, or more to taste
1 tablespoon salt
5 whole black peppercorns
1 bay leaf
2 pounds skinless, boneless chicken breast halves, each cut in half

Steps:

  • Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
  • Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 132.5 mg, Fat 3.9 g, Fiber 4.4 g, Protein 55.2 g, SaturatedFat 1.1 g, Sodium 2786.5 mg, Sugar 7 g

POULET NOMADE - NOMAD'S CHICKEN - HERB POACHED CHICKEN IN A JAR



Poulet Nomade - Nomad's Chicken - Herb Poached Chicken in a Jar image

I found this amazing recipe in a French magazine, (Femme Actuelle) whilst waiting in the doctor's surgery! It's such a great idea for portable chicken, hence its name. Chicken breasts are poached in a court-bouillon broth with garlic and thyme; the chicken is then mixed with fresh chèvre (goat's cheese) and artichokes and is popped into a kilner jar with a little flavoured oil. Eh voila! It is ready to pack into a hamper for a picnic! C'est parfait! Serve this wonderful moist chicken salad mixture with crusty baguette or artisanal bread, using the flavoured oil for dipping and dunking! Can be stored once cooked in the fridge for 1 to 2 days. (In the sealed kilner jar.) If you have fresh artichokes available, use them in preference to tinned ones.

Provided by French Tart

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

800 g chicken breasts, skinned and boned
1 vegetable stock cube (court-bouillon cube)
1 liter water
250 ml white wine (optional)
150 g fresh goat's cheese (NO rind)
fresh thyme (2 sprigs)
1 -2 garlic clove, peeled and crushed
fresh ground black pepper, to taste
salt, to taste
4 canned artichoke hearts, diced
80 g almonds, slivered and toasted
2 tablespoons pumpkin oil or 2 tablespoons olive oil

Steps:

  • Gently poach the chicken breasts in a saucepan with the water, into which the court-bouillon cube has been dissolved. Poach them over a low to medium heat for 12 to 15 minutes, then turn off the heat, cover the saucepan with a lid and allow to cool in the liquid for about 30 to 45 minutes. (You can add a little white wine to the water if you wish, reduce the water to 750ml and add 250ml of white wine).
  • Once cool enough to handle, drain and cut the chicken into small bite sized pieces.
  • In a bowl, crush the fresh chèvre (goat's cheese) with a fork, until roughly crumbled with the leaves from the fresh thyme sprigs. Add the black pepper, salt and garlic to taste. Mix gently. Then add the chicken pieces and then the chopped artichoke hearts and the toasted slivered almonds. Mix gently before adding the oil - then decant the chicken salad into a clean/sterile glass jar, such as a kilner jar, which has an airtight lid.
  • Seal with the lid before storing in the fridge until needed, for up to 1 to 2 days. Turn the jar upside down a few times throughout the day making sure that the oil covers the chicken.
  • Serve at the table from the jar or on a picnic with plenty of paper napkins and crusty, rustic bread! Salad leaves would also be a great addition to this chicken salad.

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Step 1. Combine broth, wine, shallot, thyme, bay leaf, salt and peppercorns in a large saucepan. Add chicken, meaty-side down. Bring to a simmer over high heat. Reduce heat to maintain a bare simmer; cook until an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees F, 25 to 30 minutes.
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DEEP SOUTH DISH: OVEN POACHED READY CHICKEN
2017-02-20 Ingredients. 1 (3 pound) bag frozen boneless, skinless chicken breasts (or equivalent fresh); Kosher salt, black pepper and Cajun seasoning, to taste; 1 medium sweet or yellow onion, halved and sliced thick; 2 ribs celery with leaves, cut into chunks; 2 small carrots, cut into chunks, optional; 1/2 cup of chicken stock/broth or water; Instructions Preheat oven to …
From deepsouthdish.com


BUTTER-POACHED CHICKEN WITH VEGETABLES RECIPE ...
2014-10-18 Instructions. Preheat the oven to 400°F. Season both sides of the chicken breasts with salt and pepper. Heat the butter in an ovenproof skillet over medium heat. Add the shallots and cook until softened, 2 minutes. Add the herbes de Provence, stir in the wine and cook 1 …
From mygourmetconnection.com


RECIPE: APPETIZING LEMON HERB BUTTER POACHED CHICKEN BREASTS
2020-09-10 The lemon herb butter keeps the chicken so tender while crisping the skin perfectly. It's a healthy and easy to make recipe that is perfect for a weekend dinner Say hello to the one and only roast chicken recipe you'll ever need: Lemon Herb Butter Roast Chicken. I'm talking about all the crispy skin, the. You can cook Lemon Herb Butter Poached ...
From chickenmongolian.blogspot.com


EASY POACHED CHICKEN RECIPE - DOWNSHIFTOLOGY
2020-05-14 Instructions. Place the chicken breasts into the pot. Add in cold water until the breasts are covered by about an inch of water, and season with salt. If you'd like to add aromatics like lemon slices, onions, garlic or herbs, you can add them now. Bring the water to a gentle simmer over medium heat.
From downshiftology.com


POACHED CHICKEN BREASTS | RECIPE
This recipe for poached chicken breast recommends a goat cheese and herb stuffing and tomato butter sauce to make interesting what otherwise would be a very plain dish. Ingredients 4 chicken (large, skinned, boned and flattened)
From worldfoodwine.com


EASY POACHED CHICKEN RECIPE | RECIPES.NET
2022-03-23 Place chicken, herbs, peppercorn, garlic, onion and bay leaf in a shallow pan. Pour in enough broth to cover chicken about ½ way. Bring to a boil, then reduce heat and simmer uncovered for 5 minutes.
From recipes.net


BEST POACHED WHOLE CHICKEN RECIPE - CREATE THE MOST ...
All cool recipes and cooking guide for Best Poached Whole Chicken Recipe are provided here for you to discover and enjoy Best Poached Whole Chicken Recipe - Create the Most Amazing Dishes Healthy Menu
From recipeshappy.com


POACHED CHICKEN - MOIST, TENDER & FLAVORFUL! - KRISTINE'S ...
2021-05-19 Instructions. Place chicken breasts in a pot or other pan that has a lid. The chicken breasts should be in a single layer in the pan. Add cold water to the pot until water level is about 1 inch above the chicken. Add salt and any desired aromatics. Place the pot on the stove, uncovered, over medium heat.
From kristineskitchenblog.com


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