Poulet effiloché à la poêle

Ingrédients

• 3.3 lbs boneless skinless chicken breasts ( 1.5 kilograms)
• 1 tablespoon olive oil
• 1 medium onion (quartered)
• 4 garlic cloves (smashed)
• 1.5 teaspoons salt (such as kosher salt)
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1.5 liters low-sodium chicken broth (50 fl oz / 6 cups )
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley (optional)

Préparation

1. 1

   Season chicken: Place the chicken breasts in a large bowl and sprinkle with the kosher salt, black pepper, garlic powder, onion powder and paprika. Toss until evenly coated, then let sit for 10 minutes while you prepare the remaining ingredients.

2. 2

   Cook onion and garlic: Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the onion and garlic and cook for 2–3 minutes, stirring occasionally, until fragrant. They don't need to brown — their job is to infuse the cooking liquid with flavor.

3. 3

   Arrange seasoned chicken breasts in pot and add chicken broth: Arrange the seasoned chicken breasts in the pot and pour in the chicken broth; the chicken should be mostly submerged. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 40 minutes, or until the thickest part of the chicken reaches 165°F (74°C). Avoid an aggressive boil, which can make the chicken tough.

4. 4

   Shred the chicken: Transfer the cooked chicken to a large bowl and let it cool for a few minutes, then shred using two forks or a hand mixer.

5. 5

   Strain the cooking liquid and reserve about 1 cup (240 ml). Add the reserved liquid and lemon juice to the shredded chicken and toss until evenly moistened. Finish with fresh parsley if using.

6. 6

   Serve immediately, or allow to cool completely before refrigerating.