Poulet poché

Ingrédients

• 2 boneless, skinless chicken breasts*
• cold water
• 1 teaspoon salt
• fresh herb sprigs
• 2-3 lemon slices
• 2 bay leaves
• 1/2 small onion (sliced)
• 1 teaspoon whole peppercorns
• 2 cloves garlic (peeled and smashed)
• few slices fresh ginger

Préparation

1. 1

   Place chicken breasts in a pot or other pan that has a lid. The chicken breasts should be in a single layer in the pan. Add cold water to the pot until water level is about 1 inch above the chicken.

2. 2

   Add salt and any desired aromatics.

3. 3

   Place the pot on the stove, uncovered, over medium heat. Bring to a simmer. Do not rush this step. The chicken will be more tender if the pot comes to a simmer slowly.

4. 4

   Reduce heat to low so that the water is at a low simmer, cover the pot, and continue simmering for 6-11 minutes, or until chicken reaches an internal temperature of 165° F. Cook time will depend on size of the chicken breasts and how long it takes water to come to a simmer.

5. 5

   Remove chicken from water and let it rest for 5-10 minutes before slicing or shredding.