Poached Chicken
Boneless, skinless chicken breasts are gently poached in a lightly salted water infused with bay leaves, garlic, and black peppercorns, resulting in succulent, tender meat—a refined dish of pure simplicity.
Ingredients
- 1 bay leaf
- 4 black peppercorns
- 2 large boneless skinless chicken breasts (approx. 1½ pounds)
- 1 tablespoon kosher salt
- 1 clove garlic smashed
Instructions
- Place the chicken breasts in a large pot. Add the salt, bay leaf, peppercorns, garlic, and enough water to cover the chicken completely.
- Heat the pot over medium-high until the water begins to gently simmer. Once simmering, reduce the heat to low, cover, and allow the chicken to cook until it reaches an internal temperature of 165°F, approximately 10–15 minutes.
- Remove the pot from the heat and let the chicken rest in the cooking liquid for an additional 3 to 5 minutes.
- Slice the chicken and serve.
- Tip: For a richer flavor, substitute chicken stock for the water in the poaching liquid.