Description
Ina Garten’s poached chicken breast offers a delicate, flavorful method for preparing tender white meat. Gentle poaching in aromatic broth ensures juicy results you can enjoy in countless recipes.
Ingredients
Scale
- 1.5 lb (680 g) chicken breast, skinless, boneless
- 3 garlic cloves, lightly smashed
- 1 shallot, peeled and cut into four pieces
- 2–3 thyme sprigs, fresh
- 1 bay leaf
- 1.5 tsp (7.5 ml) sea salt
- Water or chicken/vegetable broth, enough to cover chicken
Instructions
- Preparation: Position a spacious pot and combine chicken breast with minced garlic, chopped shallots, bay leaf, thyme sprigs, and salt, ensuring complete ingredient submersion under 1-2 inches of water.
- Initial Heating: Place pot on medium heat, gently warming liquid until delicate bubbles emerge around pot edges, signaling approaching simmer stage.
- Temperature Management: Reduce heat to low, establishing a controlled poaching environment that ensures uniform, tender chicken cooking without aggressive boiling.
- Cooking Process: Maintain gentle simmer for 10-15 minutes, allowing proteins to cook slowly while preserving moisture and developing rich, subtle flavors.
- Doneness Verification: Check chicken’s internal temperature using meat thermometer, confirming precise 165°F (74°C) reading at the meat’s thickest section.
- Final Inspection: Perform visual assessment by cutting chicken’s center, ensuring completely clear juices without any pink discoloration.
- Resting and Serving: Remove chicken from liquid, transfer to cutting board, and let rest 2-3 minutes to redistribute internal juices, then slice against grain into elegant, uniform pieces ready for serving.
Notes
- Prevent Overcooking: Watch liquid temperature closely to maintain a gentle simmer, avoiding rapid boiling that toughens chicken proteins and reduces moisture.
- Select High-Quality Ingredients: Choose fresh, organic chicken breasts and aromatic herbs to enhance overall flavor profile and ensure tender, delicious results.
- Temperature Precision Matters: Use an instant-read meat thermometer for accurate doneness, aiming exactly at 165°F to guarantee food safety without drying out the meat.
- Rest and Redistribute Juices: Always let poached chicken rest 2-3 minutes after cooking, allowing internal juices to settle and ensuring maximum tenderness and succulence.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 0 g
- Sodium: 800 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 120 mg