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Gallery Poached Chicken Breast with Salsa Verde Recipe Summary Servings: 4

Ingredients Ingredient Checklist 8 cups homemade or low-sodium store-bought chicken stock 8 sprigs fresh flat-leaf parsley 4 sprigs fresh thyme 2 garlic cloves, peeled 1 bay leaf 12 whole black peppercorns Coarse salt 6 medium carrots, peeled and halved, or 12 small carrots 4 bone-in chicken breast halves with skin (about 3 pounds total) Salsa Verde for Poached Chicken Breast, for serving

Cook’s Notes To avoid straining, tie the herbs and peppercorns in cheesecloth.

Gallery Poached Chicken Breast with Salsa Verde

Recipe Summary Servings: 4

Poached Chicken Breast with Salsa Verde

Poached Chicken Breast with Salsa Verde

Poached Chicken Breast with Salsa Verde

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 8 cups homemade or low-sodium store-bought chicken stock 8 sprigs fresh flat-leaf parsley 4 sprigs fresh thyme 2 garlic cloves, peeled 1 bay leaf 12 whole black peppercorns Coarse salt 6 medium carrots, peeled and halved, or 12 small carrots 4 bone-in chicken breast halves with skin (about 3 pounds total) Salsa Verde for Poached Chicken Breast, for serving

Directions

Place stock, parsley, thyme, garlic, bay leaf, peppercorns, 2 teaspoons salt, the carrots, and chicken in a pot. Add enough cold water to cover by about 1/2 inch.

Clip a candy thermometer to side of pot. Heat over medium-high heat until temperature of the stock reaches 170 degrees (liquid should be moving beneath the surface but no bubbles should appear). Cook, adjusting heat to keep the liquid between 170 degrees and 180 degrees and the surface still, until an instant-read thermometer inserted into thickest part of chicken breast registers 165 degrees, 18 to 24 minutes.

Using a slotted spoon, remove chicken from liquid. Let stand until cool enough to handle. Remove skin, and cut breast along bone to remove meat in one piece. (Chicken can be covered partially with broth and then topped with parchment paper and refrigerated overnight.)

Slice chicken crosswise. Divide chicken and carrots among 4 plates. Spoon 1 tablespoon poaching liquid and 2 tablespoons salsa over each chicken breast, and season with salt if desired.

Cook’s Notes To avoid straining, tie the herbs and peppercorns in cheesecloth.

Cook’s Notes

To avoid straining, tie the herbs and peppercorns in cheesecloth.

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All Reviews for Poached Chicken Breast with Salsa Verde

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Poached Chicken Breast with Salsa Verde

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest