Poaching chicken breasts

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Poaching chicken breasts

Hello. I would like to learn to poach chicken breasts for uses such as adding to a rice dish or shredding for a salad. With spring here it feels a lighter. healthier way to add chicken to recipes.

I am thinking of covering in stock and simmering gently for 15-20 minutes. Is this about it?

Some say wrap in heat proof cling-film. Others say poach in water with bits of veg/herbs or wine.

Can anyone advise a simple method please?

Thank you

Lindsey, Food Editor

For SkiffGirl

Hello SkiffGirl,

I think all of the methods you mention will work.

The following method is based on Delia’s recipe for poached chicken with morel.

For 4 chicken breasts, in a large saucepan (big enough for the chicken to sit comfortably on the base) bring 570ml dry white wine or stock (or a combination of the two) up to simmering point, then add the chicken breasts, together with some salt and freshly milled pepper. Bring back up to simmering point, put a lid on, and simmer gently for 15 minutes.

Kind regards




Thank you, I shall try this later. Half stock, half wine sounds a good mix.

Thank you again

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