Browse by Cuisine
- Cajun Creole
- Southern US
Poached chicken is a dish in which chicken is cooked in water or other liquid. The liquid is usually simmered, and the chicken is cooked until it is no longer pink. Poached chicken is a healthy alternative to fried chicken, and it can be flavored with a variety of herbs and spices.
Poached chicken has a long history. In the Middle Ages, chicken was often poached in milk or water. This method of cooking chicken was introduced to England by the Normans. Chicken was also poached in wine, and this method was popular in France.
In the 18th century, a new method of cooking chicken was introduced. This method, known as court bouillon, involved cooking chicken in a broth made from vegetables, herbs, and spices. This method was popular in England and France.
When making poached chicken, it is important to start with a good quality, fresh chicken. Make sure the chicken is completely defrosted and bring a pot of water to boil. Add a few tablespoons of salt to the boiling water and then add the chicken. Reduce the heat to a simmer and cook for about 20 minutes, or until the chicken reaches an internal temperature of 165°F. Once cooked, let the chicken rest for 10 minutes before removing from the pot. To add more flavor to the dish, consider adding herbs, spices, and/or vegetables to the poaching liquid. Finally, be sure to save the poaching liquid to use as a flavorful stock for soups and sauces.
Jump to: Ingredient Breakdown Insights
|chinese 5-spice powder|
|chinese black bean garlic sauce|
|chicken breast bone|
|boned chicken leg|