Perfectly Poached Chicken with Herbs and Olive Oil

5 from 2 votes

A simple, yet elegant dish of chicken, gently poached in stock and white wine then drenched in a bath of herbs, olive oil and lemon juice.

Prep Time15

Cook Time30

Course: dinner, Main Course

Cuisine: American

Servings:

Calories: 324kcal

4 boneless, skinless chicken breasts about 8 oz each
4 cups chicken stock
4 cups water
1/2 cup white wine
1/2 cup olive oil
1 lemon
3 whole green onion thinly sliced
1 loosely packed cup roughly chopped, fresh leafy herbs like; dill, parsley, chives, basil, mint, tarragon etc.
salt and freshly cracked black pepper

Take chicken out of the fridge 30 minutes before cooking. Pour the chicken stock, water and wine into a high-sided saucepan. Add one tablespoon kosher salt.
Pour the chicken stock, water and wine into a high-sided saucepan. Add one tablespoon kosher salt. Bring the poaching liquid to a boil then carefully place the chicken breasts into the broth, arranging them into a single even layer. The chicken breast should be well submerged with at least 1" of liquid above it. If you don't have enough liquid to cover, add more water. Bring the poaching liquid back up to a low simmer. Cover and simmer for 5 minutes then turn off the heat and leave the chicken in the pot, covered, for 20 minutes. Note: If your chicken breasts are very thick, you may need to poach them for a longer period of time.
While the chicken is poaching, make the herby olive oil dressing. Place the chopped herbs and sliced green onion in a small mixing bowl. Pour in the olive oil, zest, and juice from half the lemon. Season with salt and whisk to combine. Set aside.
Once the chicken is cooked transfer it from the broth to a cutting board. Slice into 1-inch pieces and arrange on a platter and season lightly with salt. The meat should be cooked through and opaque throughout. Pour the herby olive oil mixture over top. Serve right away.

Ingredient Notes and Substitutions:

- Chicken: Aim for chicken breasts that are uniform in size and weight. Chicken breasts that weigh 6 to 8 ounces will give you the best results with poaching. Very large breasts cook unevenly, with the outside becoming overcooked by the time the center is done.
- Wine: Use a dry white wine like a Pinot Grigio or Sauvignon Blanc. If you prefer not to cook with alcohol you can substitute extra chicken stock.
- Herbs: any fresh, leafy herbs will work: chives, parsley, cilantro, or mint are perfect. The more variety the better!

Storing Leftovers:

- Store poached chicken, covered, in the refrigerator, for up to four days or in the freezer for up the 3 months.